Wasabi is a perennial and a member of the Cruciferae family. It is grown mainly for its underground rhizome (tuber) which produces branch-less, edible leaves above ground. A mature wasabi root is firm, cylindrical, brown and green-skinned and tapered.
Green Shishito Chile Peppers
Japanese peppers are mildly spicy and most often prepared cooked. Saute peppers in olive oil, over high heat, until they just begin to blister- serve hot, sprinkled with sea salt.
Baby Bunch Turnips
Inventory, 24 ct : 0
This item was last sold on : 06/19/13
Baby bunch turnips are available year round with a peak season October through March.
Baby turnips, Brassica rapa var rapifera, are members of the mustard family, thus they are related to cauliflower and cabbage. Turnip is a general name given to over 30 domesticated varieties of turnips which vary in size, color, flavor and usage. Many varieties are planted for human consumption while larger varieties are reserved specifically as feedstock for animals. Although common turnips can be harvested young , Baby turnips are actually smaller turnip varieties that will never reach the size of the common turnip nor maintain cellar vegetable storage qualities. Most Baby turnip varieties are heirloom varieties with European origins, just like the common turnip. However, there are also hybrid varieties and Asian varieties as well. Baby turnips can be white, gold, pink and purple topped.
Baby turnips are made up of edible roots, stems and leaves. Several pale green stems of the plant sprout from the bulbous root into broad green leaves. The root itself is globular and about one inch in diameter, creamy white with a loamy finish. Each root has a tapered thin taproot. Baby turnips have a similar but slightly milder flavor and texture to radishes. Their bone white flesh is firm, crunchy, succulent, earthy sweet and peppery.
Baby turnips can be eaten raw, whole or sliced, featured in crudités and salads among other vegetables and salad greens. They can be braised, fried, grilled, sautéed and slow roasted. The latter two applications are the most favorable in enhancing the sweetness of the turnip and creating a fork tender texture. Baby turnips pair well with bacon, beets, butter, citrus, chestnuts, cream, melting and aged cheeses, cider, garlic, lamb, mint, mustard, pepper, parsnips, paprika, potatoes, sweet potatoes, thyme and vinegar. Baby turnips can be transformed into purées, soups and gratins. Their tender leaves can also be used as a bitter green in salads.
The wild turnip, B. rapa, is native to Europe, specifically indigenous to the Alps. The oldest wild turnip seeds were found at an archeological site in Switzerland. Wild turnips are still found growing as a weed in the same area it was discovered. The domesticated origins of the turnip date back to the Hellenistic period of Greek civilization (approximately 300 BCE). The turnip may be the single most historically important vegetable of Europe as food for both humans and animals. One of the primary reason's for the turnips agricultural success is how easily it is cultivated. The turnip is a cool season crop, selected for cultivation for centuries in long, cold winters in mountain chains throughout Europe. Europe remains the center of diversity of turnip varieties as well as the center of production and use.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Baby Bunch Turnips. One is easiest, three is harder.