This hardy heirloom spinach was introduced to the world by David Ladreth in 1826 and named for his farm in Pennsylvania. Bloomsdale spinach is usually available from winter through late spring. It has rather large, curly dark green leaves, and a nice sweet taste. I find the Bloomsdale spinach holds its shape and texture better than regular spinach when cooked or sautéed, and makes a great substitute for chards or kales. Easy to grow, once planted you’ll have spinach on your table in about 45 days. Spinach is hardy enough to grow in Alaska. California is responsible for growing over half of the US spinach production.
Spinach comes in three varieties: flat, savoy and semi-savoy. Flat or smooth leaf spinach has a mild taste and is used for canning or frozen products. Savoy spinach is dark green with crinkly leaves, and has a similar taste to flat spinach and is usually sold fresh. Semi-savoy spinach, such as Bloomsdale, has a more pronounced winter greens flavor. Look for the large, curly leaves. Windmill Farms usually sells it loose at the Aptos farmers market.
Did you know that spinach contains 3 grams of protein per serving? Spinach is a good source of iron and fiber. Vitamin A and Vitamin C are also present.
How To Select: Look for dark green leaves. Avoid leaves that are yellow, or wilted and slimy.
How to Store: Place in a plastic bag in the fridge for up to a week. Wash leaves well before eating.
RECIPES: Szechwan Spinach Salad, Wilted Bloomsdale Spinach with Lemon and Pine Nuts
Make a donation to support your local non-profit Farmers Markets. Please 
Annaliese Keller is Editor in Chief for Edible Paradise. Feel free to contact her with any feedback or suggestions.