Baby Spoon Spinach
Estimated Inventory, 4 lbs : 85.00
This item was last sold on : 11/25/24
Description/Taste
Baby Spoon spinach is small in size, averaging 3 to 4 centimeters in diameter, and has a flat, round to oval shape with curved, smooth edges attached to slender, straight, and short stems. The vibrant green leaves are pliable, soft, and generally smooth, sometimes lightly textured with shallow veins, and the stems are light green with a firm, chewy nature. Baby Spoon spinach leaves are sturdy but also have a crisp, succulent, and tender consistency. The leaves should be saturated in color, void of bruising, and dry when selecting greens for culinary use. Baby Spoon spinach has a mild, clean, and delicate flavor with earthy, nutty, subtly sweet, and vegetal nuances.
Seasons/Availability
Baby Spoon spinach is available year-round.
Current Facts
Baby Spoon spinach, botanically classified as Spinacia oleracea, is a general descriptor for immature spinach greens belonging to the Amaranthaceae family. In the United States, flat-leaf, also known as smooth-leafed spinach, is the most popular type of spinach grown as Baby spinach. Flat-leaf spinach is known for its smooth surface, holding onto less grit and dirt, allowing the greens to be quickly washed and packaged for commercial markets. There are many different varieties of flat-leaf spinach grown, harvested, and marketed under the Baby Spoon spinach name, and the young greens earned their name for their small size, curved spoon-like appearance, and immature nature. Baby Spoon spinach is typically harvested 15 to 35 days after planting and is purposefully gathered in the plant's early growth stages for the green's mild, clean flavor, hardy nature, and tender, succulent texture. In modern-day markets, Baby Spoon spinach is almost exclusively found in prepackaged mixes, either sold on its own or combined with other baby greens into various blends. Baby Spoon spinach is primarily consumed fresh, but it is also occasionally used in select, cooked preparations.
Nutritional Value
Baby Spoon spinach is a source of folate to develop DNA and RNA, phosphorus to repair cellular tissue, and vitamin K to assist in faster wound healing. The greens also provide potassium to balance fluid levels within the body, vitamin C to strengthen the immune system, vitamin E to reduce inflammation, and other nutrients, including zinc, calcium, vitamin A, magnesium, and iron. In addition to vitamins and minerals, Baby Spoon spinach has antioxidants to protect the cells against the damage caused by free radicals.
Applications
Baby Spoon spinach has a mild, clean, and earthy flavor suited for fresh and cooked preparations. The young greens are commonly consumed raw, valued for their tender, crisp nature, and are tossed into salads or used as a bed of greens for roasted meats. Baby Spoon spinach can also be blended into smoothies, mixed into sauces, dressings, and dips, especially pesto, or combined with garlic into a flavored butter. In addition to raw preparations, Baby Spoon spinach can be incorporated into cooked dishes such as casseroles, pasta, soups, and stews. The young greens can be lightly wilted into main meat dishes, sauteed with aromatics as a simple side, or layered into lasagna. They can also be cooked into grains, mixed into egg-based dishes including quiche, frittatas, and omelets, stuffed into meats, or stirred into potato and vegetable-based dishes. Baby Spoon spinach pairs well with fruits such as apples, citrus, and berries, nuts including walnuts, almonds, and pine, mushrooms, tomatoes, bell peppers, and cheeses such as feta, parmesan, goat, and cheddar. Whole, unwashed Baby Spoon spinach should be stored in a sealed container with paper towels to absorb excess moisture, keeping for 2 to 7 days in the refrigerator's crisper drawer.
Ethnic/Cultural Info
In the United States, Baby spinach increased in popularity across the United States when it was used in bagged salad mixes. The young greens could be stored and shipped in packaged mixes without rapid decay due to their sturdier nature, and they could be washed and packed fresh without bruising. The history of packaged greens in the United States is intertwined with the creation of convenience foods. After World War II, American consumers began purchasing pre-made dinners as they grew tired of maintaining their home Victory Gardens. Around the same time, grocery stores were installing improved refrigeration systems, and new highways were constructed to reduce shipping times, allowing for more perishable items to be sold and shipped. In the 1980s, "value-added" products appeared on market shelves, beginning with Del Monte's pre-cut pineapple. With the success of the pre-packaged pineapple, produce companies began working on other bagged foods. Lettuce growers in California, especially in Salinas, initially tried packaging heads of lettuce chopped into smaller pieces. It was quickly discovered that the edges of the pieces were browned, leading the greens to lack visual appeal. Baby greens were tested for their ability to be packaged and kept whole and soon took over the entire packaged lettuce market. Baby spinach in the 1980s marked a period in American history when consumers shifted from eating canned or cooked spinach to eating fresh spinach. Consumers desired ready-to-eat fresh greens that could be prepared without extensive preparations, and Baby spinach eventually became one of the most popular types for pre-packaged mixes, even into the modern day.
Geography/History
Spinach is native to ancient Persia, now modern-day Iran, and was created from several wild species. Domesticated spinach was thought to have developed through selective breeding of wild, leafy greens, but much of the history of spinach is unknown. Over time, spinach was spread to neighboring countries around Persia through traders traveling through India and was introduced into Nepal and China sometime before 647 CE. Spinach was also brought to Italy around 827 CE through the Arabs, and by the 10th century, the plant was found throughout the Mediterranean. In the 13th through 16th centuries, spinach was extensively cultivated throughout Europe, creating new domesticated varieties. In the 18th century, Spinach was carried with European settlers to the United States. Thomas Jefferson grew several types of Spinach in his Monticello Estate Gardens around 1774, and by 1806, Spinach was being promoted in American seed catalogs. Spinach was heavily advertised throughout the United States in the early 20th century. By the late 20th century, pre-packaged salad mixes using Baby Spoon spinach marked the Baby spinach renaissance in modern markets. It is important to note that Baby spinach has been around since the dawn of domestication, but its popularity was never officially recorded until the late 20th century. Today California, Arizona, and Texas are the top spinach producers in the United States, and flat-leaf varieties are the most commercially grown in California for their easy-to-clean nature. In general, Baby Spoon spinach is grown worldwide and is primarily offered as a pre-packaged green in commercial markets. Baby greens can also be cultivated in home gardens and consumed as a fresh salad ingredient.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Polaris Supreme | San Diego CA | 619-390-7890 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Manchester Grand Hyatt Seaview | San Diego CA | 619-232-1234 |
| Sheraton Carlsbad (7 Mile) | Carlsbad CA | 760-827-2400 |
| Birds Eye (Prep Kitchen) | San Diego CA | 619-780-0974 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| The Whaling Bar | La Jolla CA | 858-355-9218 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Humphrey's | San Diego CA | 619-224-3577 |
| Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
| Hotel La Jolla - Sea & Sky | La Jolla CA | 858-459-0261 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| American Pizza Manufacturing | La Jolla CA | 858-246-6756 |
| The Haven (Pizzeria) | San Diego CA | 619-964-3778 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Dot Café | San Diego CA | 914-263-1424 |
| Birds Eye (La Jolla) | La Jolla CA | 513-549-0974 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Comedor Nishi | La Jolla CA | 619-549-9919 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| Marriott Courtyard - Broadway | San Diego CA | 619-446-3008 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Public House 131 | San Diego CA | 858-537-0890 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Pitchers | San Diego CA | 858-472-1251 |
| La Valle Coastal Club | Rancho Santa Fe CA | 858-759-5473 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5995 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Coya Peruvian Secret | Del Mar CA | 619-295-3172 |
| Sheraton Carlsbad (Distribution Center) | Carlsbad CA | 760-827-2400 |
| Searcher Sportfishing | San Diego CA | 619-861-4640 |
| Le Coq | La Jolla CA | 858-427-1500 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Pippo Pasta | La Jolla CA | 858-412-3432 |
| The Shores | La Jolla CA | 858-459-8271 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Harbor Breakfast | San Diego CA | 619-888-6586 |
| Zanzibar at the Loft | La Jolla CA | 858-210-5476 |
| University Club | San Diego CA | 619-234-5200 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| C 2 C | San Diego CA | 619-972-9345 |
| College Cuisine - Kappa Delta | San Diego CA | 510-512-2213 |
| We Olive La Jolla | San Diego CA | 858-551-8250 |
| Crafted @ Minerva's Cafe | La Jolla CA | 858-699-4129 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| Whiskey Girl | San Diego CA | 619-236-1616 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Jack & Giulio's | San Diego CA | 619-294-2074 |
| Crust Pizzeria-Carmel | San Diego CA | 858-212-8751 |
| The Remy | San Diego CA | 619-886-1358 |
| Pazza Market & Cucina | San Diego CA | 619-436-7618 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| La Jolla Beach & Tennis Club | San Diego CA | 619-816-8319 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| The Tavern | Coronado CA | 602-628-5890 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Madi | San Diego CA | 320-491-1217 |
| Seneca | San Diego CA | 619-588-2411 |
| Uptown Tavern | San Diego CA | 619-683-9322 |
| DoubleTree By Hilton San Diego | San Diego CA | 619-881-6900 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Bayside Landing | San Diego CA | 858-270-9200 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Alexander's on 30th | San Diego CA | 858-774-3062 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Vogue Tavern | Chula Vista CA | 619-371-3322 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Culinary Concepts | San Diego CA | 619-865-1918 |
| Hotel Indigo | San Diego CA | 619-295-3172 |
| Jeune Et Jolie Bar | Carlsbad CA | 858-231-0862 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Marys Gourmet Salads | La Jolla CA | 858-925-4690 |
| Peace Pies | San Diego CA | 619-618-6960 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Extraordinary Desserts | San Diego CA | 619-294-2132 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Il Sogno Italiano | San Diego CA | 619-380-2652 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Nobu | San Diego CA | 619-814-4124 |
| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Tartine | Coronado CA | 619-435-4323 |
| Rustic Root | San Diego CA | 619-232-1747 |
| L Orangerie | Coronado CA | 619-571-3367 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Le Parfait Paris - Downtown | San Diego CA | 619-245-4457 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Davanti Enoteca Little Italy | San Diego CA | 619-237-9606 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Carolines Seaside Cafe | La Jolla CA | 619-646-1481 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Bea Green Cold Pressed Juice | Alpine CA | 619-398-6295 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
Recipe Ideas
Recipes that include Baby Spoon Spinach. One
is easiest, three is harder.
