Baby Pink Turnips
Inventory, bunch : 143.00
This item was last sold on : 03/22/17
Baby Pink turnips have both edible roots and greens. Each root is attached to three to four deep pink stems that flow into strap shaped, vein-textured green leaves. The roots are globular and average about one to two inches in diameter. The exterior color of the root is magenta pink while the flesh is variegated with bleeds of translucent white and pink colors, similar to that of a radish. Baby Pink turnips have a unique flavor compared to other turnip varieties. They have a noticeably milder flavor with balanced sweetness and subtle notes of pepper. Though, the flesh can be considered tender compared to common larger varieties, it offers a crunchy succulent texture.
Baby Pink turnips are available year-round (weather permitting) with peak seasons in fall and spring.
Baby Pink turnips, Brassica rapa, are members of the Crucifera family. Pink turnip is the general name given to several varieties, including the Scarlett Ohno, Scarlet Queen and Palatinate. Baby Pink turnips should be harvested young and should be distinguished from larger turnip varieties. The larger turnip varieties are actually quite often cultivated by farmers specifically as feedstock.
Baby Pink 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. Pink turnips pair well with bacon, beets, butter, citrus, chestnuts, cream, melting and aged cheeses, cider vinegars, garlic, lamb, mint, mustard, pepper, parsnips, paprika, potatoes, sweet potatoes and thyme. Pink turnips can be transformed into purées, soups and gratins. Their leaves can be used as a bitter green in salads.
Turnips are native to Europe. The first turnip's origins date back to the Hellenistic period of Greek civilization (approximately 300 BCE). Very few vegetables have the same historical horticultural presence in Europe as the turnip, including the potato, which was first introduced into Europe during the 16th Century. Pink turnips are considered an early growing variety, which signals that they should be sown at alternate times in small batches as they have a tendency to quickly run to seed. As Pink turnips are native to the cooler regions of the Northwestern Hemisphere, they are considered a cool season crop.
Restaurants currently purchasing this product as an ingredient for their menu.
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Dolce at the Highlands||San Diego CA||858-847-2740|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Catamaran||San Diego CA||858-488-1081|
|Golden Door||San Marcos CA||760-761-4142|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Bottega Americano||San Diego CA||858-326-1588|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Florent||San Diego CA||619-308-6500|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Herb & Wood||San Diego CA||619-955-8495|
|Georges at the Cove||San Diego CA||858-454-4244|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
Recipes that include Baby Pink Turnips. One is easiest, three is harder.
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