Varieties ypes There are three types of spinach cl ...

5/20/1993 12:00:00 AM

By Carolyn Hathaway

Varieties ypes There are three types of spinach classified according to leaftypes: savoy (wrinkled), semi-savoy and flat-leafed.Savoy types have crinkledleaves and are used for fresh-market purposes.Semi-savoy types are used forfresh or processing, these have partially crinkled leaves.Flat-leaf types areinterchangeable with semi-savoy spinach, these are used for processing.Spinachalso is divided according to seed type: prickly-seed or smooth seeded. Mostcommercial varieties are smooth-seeded.Among the fresh-market varieties in theEast are Bloomsdale, Old Dominion and Virginia Savoy.Popular varieties fromTexas include Dixie Market, Melody and 621. Polka, a flat-leafed variety, ispopular in California, along with other savoy varieties.California provides agood portion of the spinach grown for fresh market, with Texas, New Jersey,Colorado, Maryland, New York and Ohio also providing supplies.Spinach isavailable all year in fairly constant supply with a slight increase inproduction December through May.(See also New Zealand spinach entry.)ORDERINGECEIVINGOrderingConsumer packsSome product is packaged at shipping point.After harvesting, the spinach is washed three times, dried; long stems areremoved. Spinach then is placed in 6- and 10-ounce packages, which offer 18bags and 12 bags, respectively.Common shipping containers* 25 lb bushelcontainers* 32 lb 12 bushel carton rate* 10 lb 24-quart basket* 20 lb carton24sFoodservice packs* 4 21 -pound bagsU.S. GradesSpinach plants* U.S. No. 1 *U.S. CommercialSpinach leaves* U.S. Extra No. 1* U.S. No. 1* U.S.CommercialReceivingCondition criteriaSpinach should have fresh, crisp, cleanleaves with solid green coloring. Plants should be well-developed andstocky.MERCHANDISINGDisplaysThe basicsSpinach is a delicate item for display.If displaying in bulk, be sure leaves are clean and fresh. Cull out any badleaves and sprinkle lightly to help spinach retain moisture. Misting orpreparing cello-packed spinach is not necessary -- however keeping it cold isnecessary.Cello-packed spinach can be placed next to bunched spinach. Thiswill offer consumers a choice of bulk or prepared product, as well as ensuringbagged spinach is not overlooked. Some stores display all value-added itemstogether.Stack bags of spinach only one bag high, the cold airflow needs tohit each bag.PromotionsAdvise consumers to thoroughly wash spinach. It growsin sandy soil and must be cleaned before use.FoodservicePreparation The mostnutritious way foodservice operators can prepare spinach for patrons is toserve it raw in a salad, by itself or with mixed lettuces. Cooked spinach canbe served as a side dish or in omelets, quiches and lasagna.HANDLINGCondition*Temperature: 32 F* Relative humidity: 95-100 percent* Sprinkle: lightly*Typical shelf life: 10-14 daysCompatibilityEthyleneSpinach is sensitive toethylene. Do not store or transport spinach with fruits and vegetables thatproduce ethylene.FreezingSpinach is moderately sensitive to freezing injury --it is able to recover from one or two light freezings.NutritionServing size 11cups chopped (3 oz.)% of U.S. RDAVitamin A 35Vitamin C 25Iron 20