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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Bordeaux spinach is an upright flat-leaf variety that is usually harvested as a microgreen or immature leaf. It is recognizable by its dark red stems and deep green leaves which have an arrowhead shape. The thin and delicate burgundy red veins run through the leaves and stems and do not need to be removed. Bordeaux spinach offers a sweeter flavor than most other spinach varieties and is perfectly tender for raw applications.
Bordeaux spinach is available year-round, with peak season the spring and fall.
Bordeaux spinach, botanically classified as Spinacia oleracea, is a frost hardy annual plant. A member of the Amaranth family, it is a relative to quinoa, beets and chard. Bordeaux spinach is a new hybrid variety developed by a Danish breeder who strived to create a specimen with both visual appeal and depth of flavor. Bordeaux spinach was developed for early harvest, as a baby leaf product, specifically for the addition into mesclun baby leaf mixtures.
Boasting high levels of calcium, folic acid, and carotenoids, Bordeaux spinach is a great addition to most diets. Specific to female reproduction, the folic acid contained in Bordeaux spinach aids in fertility and fetal health while pregnant.
Bordeaux spinach is best eaten raw when it is harvested as a baby leaf, incorporated into salads or used as a garnish. Offering a classic green spinach flavor with sweet undertones, Bordeaux spinach can be paired with a multitude of flavors ranging from fresh fruits and berries to more pungent flavors including garlic and onions. Mature Bordeaux spinach leaves are fantastic sautéed or wilted down and incorporated into soups and stews. The red stem and veins of Bordeaux spinach can leech color when cooked, this should be taken into consideration to the final visual appeal when added to cooked applications.
Bordeaux spinach was created in Denmark, home of the world’s largest spinach seed producer and host to the most extensive spinach breeding programs. It is a cool season crop, thriving in spring and fall but can be grown year-round in some temperate climates. This variety is prone to bolting when summer heat exceed temperature of 90 degrees, making it bitter and insipid once the flowers develop.
Recipes that include Bordeaux Spinach. One
is
easiest, three is harder.
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Description/Taste
Bordeaux spinach is an upright flat-leaf variety that is usually harvested as a microgreen or immature leaf. It is recognizable by its dark red stems and deep green leaves which have an arrowhead shape. The thin and delicate burgundy red veins run through the leaves and stems and do not need to be removed. Bordeaux spinach offers a sweeter flavor than most other spinach varieties and is perfectly tender for raw applications.
Seasons/Availability
Bordeaux spinach is available year-round, with peak season the spring and fall.
Current Facts
Bordeaux spinach, botanically classified as Spinacia oleracea, is a frost hardy annual plant. A member of the Amaranth family, it is a relative to quinoa, beets and chard. Bordeaux spinach is a new hybrid variety developed by a Danish breeder who strived to create a specimen with both visual appeal and depth of flavor. Bordeaux spinach was developed for early harvest, as a baby leaf product, specifically for the addition into mesclun baby leaf mixtures.
Nutritional Value
Boasting high levels of calcium, folic acid, and carotenoids, Bordeaux spinach is a great addition to most diets. Specific to female reproduction, the folic acid contained in Bordeaux spinach aids in fertility and fetal health while pregnant.
Applications
Bordeaux spinach is best eaten raw when it is harvested as a baby leaf, incorporated into salads or used as a garnish. Offering a classic green spinach flavor with sweet undertones, Bordeaux spinach can be paired with a multitude of flavors ranging from fresh fruits and berries to more pungent flavors including garlic and onions. Mature Bordeaux spinach leaves are fantastic sautéed or wilted down and incorporated into soups and stews. The red stem and veins of Bordeaux spinach can leech color when cooked, this should be taken into consideration to the final visual appeal when added to cooked applications.
Geography/History
Bordeaux spinach was created in Denmark, home of the world’s largest spinach seed producer and host to the most extensive spinach breeding programs. It is a cool season crop, thriving in spring and fall but can be grown year-round in some temperate climates. This variety is prone to bolting when summer heat exceed temperature of 90 degrees, making it bitter and insipid once the flowers develop.
Recipe Ideas
Recipes that include Bordeaux Spinach. One
is
easiest, three is harder.
