Professional Growers

Long Standing Bloomsdale Spinach

Family: Chenopodiaceae
Scientific Name: Spinacea oleracea
Variety: Bloomsdale Spinach,
(Long Standing Bloomsdale)

Description: A classic savoyed leaf spinach, Bloomsdale has thick slightly curled leaves held on upright stems. Developed for bolt resistance, Bloomsdale is often recommended for spring planting, but it is cold tolerant and many growers produce Bloomsdale in fall as the cool temperatures bring out its sweet flavor. Stuart Dixon of Heirloom Organics, one of our cooperating trial growers describes the flavor of fall planted Bloomsdale as "heaven". (38,000 seeds/lb)

History: Bloomsdale, a treasured heirloom variety, was introduced in 1925. It has remained a popular savoy type spinach among gardeners and is still commonly grown for specialty markets. Spinach is originally from Persia where it is called "aspanakh" which translates to "green hand". It was brought from Persia to India and China by Arab traders around 650ad and to Europe through Spain by the Moors as early as the 8th century. It was brought to the "New World" by European settlers in the early 19th century.

Seeds of Change Bulk Seed Variety: In our on-farm trials we compared our Seeds of Change strain of Bloomsdale with a strain from another commercial seed company along with a Tyee F1 hybrid and America (two other savoyed spinaches). The trial included four, randomized replications and was evaluated by our bulk seed field rep, our cooperating grower and his head fieldman with no identification labels (blind test). The evaluation included ratings for flavor, uniformity, color, savoyness, mildew resistance and vigor. The Seeds of Change Bloomsdale rated competitively in all categories. Afterwards we asked the grower to choose their favorite planting in each replication and the Seeds of Change Bloomsdale strain was selected most frequently in the four replications.

Bloomsdale Spinach Growing Guide:
Days to Maturity: 40-60 depending on season and desired leaf size.
Sow: August-September for fall harvest and September-October for overwintering adjusting for your climate. Bloomsdale will tolerate temperatures down to 15-20 F. Covering with floating row cover or a frost blanket aids in cold tolerance.
Spacing: 12-18 inches between rows. Sow 1-2 seeds per inch and thin according to desired plant size. As close as 2" for baby spinach and up to 12" for full size plants. Allow greater spacing for fall plantings in wet climates to avoid disease promoting conditions.
Germination: approx. 8 days, germinates in soil temp 35-60 F
Soil: Prefers soils with rich organic matter and a pH 6.5-6.9. Spinach does not grow well in soils with a pH less than 6.
Irrigation: A shallow rooted plant, spinach grows well in loose soil, but does not like extended dry periods. However, avoid overwatering, especially young, germinating seedlings, as it can be susceptible to damping-off. Water early in the day to avoid disease promoting conditons. Avoid irrigation that splashes excessively as it may spread disease spores and will increase soil content on harvested leaves.
Pest/Disease: Spinach can be particularly susceptible to Damping off, Downy Mildew, Cucumber Mosaic Virus and Green Peach Aphids). To avoid disease, space plants adequately and cool-wet conditions (see spacing and irrigation guides above). Avoid Cucumber Mosaic virus by controlling Green Peach aphid populations which act as a vector. Organic growers have used treated seed for production to avoid Damping-off, however as of Oct, 2002 treated seed is no longer permitted. Researchers at the University of California (Davis) Specialty Crops Research Program are investigating organic seed treatments for spinach. Results are not yet available, but a description of the project can be viewed at www.vric.ucdavis.edu/scrp/sum-koike.html (For further pest and disease recommendations see extension guide links below.)
Post Harvest: The savoy nature of Bloomsdale requires thorough washing as the crinkled leaves hold soil. Harvest when plants are slightly wilted to avoid bruising the petioles. Avoid bruising leaves in handling to avoid rapid decay. Spinach is highly perishable and should be marketed as soon as possible. It may be held at ~32 F and 95-100% humidity for up to 10 days.

Production Guide and Information: Citations and web links:
University of Georgia (crop history and planting guide): www.uga.edu/vegetable/spinach.html
UCDavis Spinach Production Guide: www.vric.ucdavis.edu/selectnewcrop.spinach.htm
Oregon State University Spinach Production Guide: www.orst.edu/Dept/NWREC/spinach.html
University of Minnesota Extension Service (links to several spinach related sites): www.mgo.unm.edu/crops/Spinach.htm
North Carolina Extension Service (Spinach nutritional information): www.ces.ncsu.edu/depts/hort/hil/hil-17.html
Cornell Extension Spinach Production Guide: www.nysaes.cornell.edu/recommends/25frameset.html

Spinach Nutrition: Spinach is high in Vitamins A and C, niacin, thiamin, potassium, calcium and iron. It also contains one of the highest levels of the antioxidant lutein.
Culinary Use: Bloomsdale Spinach is known for its succulent leaves and sweet flavor. The savoyed-textured curled leaves hold dressings and keep salads light on a plate rather than matting down. Bloomsdale Spinach Salad is a favorite on the menu of the Greens Restaurant in San Francisco. The Greens Restaurant gets their spinach from Green Gulch Farm, one of our cooperating trial growers. We recommend this recipe from Annie Somerville, head chef of the Greens Restaurant.

Recipe

Wilted Spinach with Lemon and Pine Nuts
From Fields of Greens, by Annie Somerville
Copyright 1993 by Annie Sommerville

    1 large bunch of Bloomsdale Spinach, about 12 cups of leaves
    1 tablespoon extra virgin olive oil
    1 or 2 garlic cloves, finely chopped
    2 teaspoons fresh lemon juice
    Salt and pepper
    1 tablespoon pine nuts, toasted

Directions:

1. Sort through the spinach, discarding the stems and bruised or yellow leaves. Wash the spinach in plenty of cold water, if it's sandy, was a second time, then spin dry.
2. Heat the oil in a large sauté pan over medium-high heat. Add the garlic and lemon juice and sauté for 1 minute.
3. Turn the heat to high and add the spinach, 1/4teaspoon salt, and a few pinches of pepper. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. (The water left on the leaves after washing will help it to wilt quickly.)
4. Toss in the pine nuts and add salt and pepper to taste.
5. Serve immediately. Serves four.

Scarlet Nantes Carrot

Family: Apiacea
Scientific Name: Daucus carrota
Variety: Scarlet Nantes

Description: (derived from Cornocopia: Sourcebook of Edible Plants) Scarlet Nantes is an early, coreless Nantes variety with smooth, cylindrical sides and a blunt tip. It has a rich, sweet flavor and a fine-grain texture. A high quality carrot for freezing or fresh eating, it also stores well. Excellent for home gardens and markets. Matures in 55 days.

History: A French variety, Scarlet Nantes was originally developed and released by Vilmoran prior to 1855. Today it is still a market standard as an open-pollinated fresh market carrot.

Seeds of Change Bulk Seed Variety: Among our best sellers, Scarlet Nantes is a popular variety among market growers due to its excellent fresh eating quality and demand in the marketplace. With a crispy texture and sweet flavor it is preferred in fresh markets over the standard Imperator-types that are commonly sold in supermarkets. Its smaller size, rich reddish-orange color, and attractive shape also make a nice presentation in bunches.

Many market growers use hybrid varieties of Nantes types such as Bolero or Nelson, but we have had several growers respond that our strain of Scarlet Nantes is just as nice as the F1's. Last season one of our cooperating growers was reluctant to try the Scarlet Nantes commenting that she "tried that variety a long time ago and it wasn't that great". This brought up discussion about the differences among seed sources and the need to maintain a good strain. She trialed our Scarlet Nantes along with Nelson and Bolero and by the end of the season had changed her mind commenting, "it was as good as the hybrids" for its flavor, shape and uniformity. This year in our cooperating on-farm trials we will be growing Scarlet Nantes along side hybrid Nantes and other varieties in 2 replicated trials including one location with ¼ acre production blocks.

Culinary Use and Recipe: Paula Linton, Produce Specialist at Greenleaf Produce in San Francisco, recommends Scarlet Nantes for fresh roasting or soups due to its sweetness and fine texture. She notes that "roasting really brings out the sugars and the texture lends itself to nice-smooth carrot soups". Paula also comments that "she recommends the Nantes-types to her chef customers because they are often available organically grown and in her experience she finds that organically grown carrots have better flavor than the conventional ones".

Recipe

Carrot Leek Soup with Thyme
From Fields of Greens, by Annie Somerville

Ingredients:
6 cups Vegetable Stock
2 tablespoons light olive oil
1 tablespoon unsalted butter
1 ½ lb. carrots, sliced ¼ in. thick, about 3 cups
salt and white pepper
½ lb. potatoes, peeled and thinly sliced, about 1 ½ cups
1 large leek, white part only, cut in half lengthwise, thinly sliced, and washed, about 2 cups
2 garlic cloves, finely chopped
½ teaspoon dried thyme
2 tablespoons heavy cream (optional)
grated Guyere cheese
1 tablespoon fresh thyme

1. Make the stock and keep it warm over low heat.
2. Heat 1 tablespoon of the olive oil and butter in a soup pot; add the carrots, ½ teaspoon salt, and a pinch of pepper. Saute over medium heat until the carrots begin to glisten and release their juice, about 10 minutes. Add 1 cup stock, stirring and scraping the bottom of the pot to loosen the sugars. Add 3 more cups of stock and the potatoes; bring the soup to a gentle boil, reduce the heat, and simmer, covered, for about 30 minutes, until the carrots are very tender. Add 2 more cups of stock and puree in a blender or food processor until smooth. Return to the pot and cook over low heat.
3. While the soup is cooking, heat 1 tablespoon olive oil in a sauté pan and add the leeks, garlic, ½ teaspoon salt, dried thyme, and a pinch of pepper. Cover and cook over medium heat until the leeks are tender, 5 to 7 minutes. (The water on the washed leeks will help wilt them.)
4. Add the leeks to the carrot puree and cook, uncovered, over low heat for another 30 minutes. Add the cream if you're using it and season with salt and a few pinches of pepper to taste. Garnish each serving with Gruyere cheese and sprinkle with fresh thyme.
5. Makes 9 to 10 cups.

Photo caption: (Above) Scarlet Nantes field trials. (Below) Scarlet Nantes carrots.