Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Available year round, Parsnips have a peak season October to May.
Description/Taste
The parsnip is a biennial plant grown as an annual in agricultural production. It has a long taproot that can grow up to 12" in length and about 3 inches in diameter at the shoulder. Growing from its shoulder, above ground, is the plants foliage which resembles large celery leaves and stems. Its tapered root varies in skin color depending on variety, but its flesh is always a creamy white. Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh.
Applications
Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. Cook diced parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Boil cooked parsnips until tender, then mash with butter and cream and blue cheese. Saute sliced parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice parsnips, fennel and celery root, then toss with a lemon vinaigrette. Store parsnips as you would carrots, cool and dry for up to two weeks.
Geography/History
Pastinaca sativa, the Latin name for parsnips, means "cultivated food". Growing wild in many parts of the world, colonists introduced it to North America in 1609. Because of the parsnip's tendency to develop its sweet flavor after a hard frost, parsnips became a common garden crop in cold-climate regions.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 6...
Recipe Ideas
Recipes that include Parsnips. One
is easiest, three is harder.
Available year round, Parsnips have a peak season October to May.
Description/Taste
The parsnip is a biennial plant grown as an annual in agricultural production. It has a long taproot that can grow up to 12" in length and about 3 inches in diameter at the shoulder. Growing from its shoulder, above ground, is the plants foliage which resembles large celery leaves and stems. Its tapered root varies in skin color depending on variety, but its flesh is always a creamy white. Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh.
Applications
Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. Cook diced parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Boil cooked parsnips until tender, then mash with butter and cream and blue cheese. Saute sliced parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice parsnips, fennel and celery root, then toss with a lemon vinaigrette. Store parsnips as you would carrots, cool and dry for up to two weeks.
Geography/History
Pastinaca sativa, the Latin name for parsnips, means "cultivated food". Growing wild in many parts of the world, colonists introduced it to North America in 1609. Because of the parsnip's tendency to develop its sweet flavor after a hard frost, parsnips became a common garden crop in cold-climate regions.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Croces | San Diego CA | 619-233-4355 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Savory | Encinitas CA | 760-597-8989 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Cafe Chloe | San Diego CA | 619-232-3242 |
| Anthology | San Diego CA | 619-595-0300 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| The Patio on Lamont Street | San Diego CA | 619-235-5606 |
| Dobsons | San Diego CA | 619-231-6771 |
| Poseidon | Del Mar CA | 858-755-9345 |
| Crab Catcher La Jolla | San Diego CA | 858-454-9587 |
| Tartine | Coronado CA | 619-435-4323 |
| Bernard'O Restaurant | San Diego CA | 858-487-7171 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Crush | Solana Beach CA | 858-481-2787 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Fibonaccis | San Diego CA | 858-677-9974 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Bertrand at Mr A's | San Diego CA | 619-239-1377 |
| Casino Pauma | PAUMA VALLEY CA | 760-891-7961 |
Recipe Ideas
Recipes that include Parsnips. One
is easiest, three is harder.
