The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
Inventory, 20 lbs : 18.28
This item was last sold on : 07/22/17
Parsnips have a long taproot that can grow up to a foot in length and roughly three inches in diameter at the crown. Growing above ground, the plant’s foliage resembles large celery leaves and stems. The tapered root varies in skin color depending on variety, from a yellow-beige to a brighter white. A Parsnip’s flesh is always a creamy white. Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh.
Available year-round, Parsnips have a peak season in winter.
Parsnips are botanically known as Pastinaca sativa, and are part of the Apiaceae family. The long, pale roots are closely related to carrots, parsley and dill. Parsnips have become a common garden crop in cold-climate regions because the root needs a longer growing period to develop its sweet flavor. There are three commercial varieties of Parsnip root, All American, Hollow Crown Improved and Harris Model, all of which are fairly common in taste and appearance.
Parsnips are a good source of folate, potassium and vitamin C. They also contain fiber, which is beneficial for digestion.
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 Parsnip root, fennel and celery root, then toss with a lemon vinaigrette. Store Parsnip root as you would carrots, cool and dry for up to two weeks.
Parsnips were once more popular in Europe than either carrots or potatoes. A staple in kitchens throughout Europe, Parsnips were often eaten during the Christian tradition of Lent, and were considered a good substitute for meat during times of fasting.
Parsnips are native to the eastern Mediterranean region and were cultivated from the wild. The taproot pre-dated potatoes by one hundred years and was quite popular in most households throughout Europe. Colonists traveling to the New World introduced Parsnips to the Americas in 1609. Though popular during the winter in North America, Parsnips are more widely consumed in northern and Eastern Europe and western Asia.
Restaurants currently purchasing this product as an ingredient for their menu.
|Buona Forchetta (Liberty Station)||San Diego CA||619-458-9231|
|Tom Hams Light House||San Diego CA||619-291-9110|
|Bagby Beer Company||Oceanside CA||760-505-3445|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Bridges at Rancho Santa Fe||Rancho Santa Fe CA||858-759-6063|
|Georges at the Cove||San Diego CA||858-454-4244|
|Jensens Finest Foods||San Diego CA||619-550-2097|
|Andrew Spurgin||San Diego CA||619-277-6020|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Crudo by Pascal Lorange||San Diego CA||646-334-5541|
|Bellamy's Restaurant||Escondido CA||760-747-5000|
|Zeetogroup||San Diego CA||619-955-8558|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Kindred||San Diego CA||858-342-3609|
|Distribuidora Larcarr||San Diego CA||619-295-3173|
|Ritual Tavern||San Diego CA||619-283-1618|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Mr A's||San Diego CA||619-239-1377|
|Lucky Bolt||Mira Mesa CA||917-969-9500|
|Sababa Kitchen||San Diego CA||619-507-9734|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Aztec Shops Cold Prep||San Diego CA||619-594-7641|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|UCSD Food & Nutrition Department Hillcrest||San Diego CA||619-543-2764|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|B Bar - Vista||Vista CA||619-419-8019|
|Bice Ristorante||San Diego CA||469-450-3519|
|Catamaran||San Diego CA||858-488-1081|
|The Shores||La Jolla CA||858-459-8271|
|PFC Fitness Camp||Carlsbad CA||888-488-8936|
|Starlite Kitchen||San Diego CA||619-358-9766|
|SOHO Gastropub||San Diego CA||858-499-8999|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|West Root||San Diego CA||619-276-6700|
|The Smoking Goat||San Diego CA||858-232-4220|
|Cal A Vie||Vista CA||760-945-2055|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Brothers' Provisions||San Diego CA||855-850-2767|
|Chateau La Jolla||San Diego CA||858-459-4451|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
|Solace & the Moonlight Lounge||Encinitas CA||760-753-2433|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Third Corner Encinitas||Encinitas CA||619-417-9251|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Rustic Root||San Diego CA||619-232-1747|
|Buona Forchetta||San Diego CA||619-381-4844|
|Firefly Beach||San Diego CA||619-222-6440|
|Toast Catering||san diego CA||858-208-9422|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Sbicca||Del Mar CA||858-481-1001|
|The Hake||La Jolla CA||619-994-7832|
|Pueblo||San Diego CA||858-490-6298|
|Yoann Taboyan, Personal Chef||San Diego CA||347-277-1958|
|Beaumont's||San Diego CA||858-459-0474|
|Nate's Garden Grill||San Diego CA||619-607-0117|
Recipes that include Parsnips. One is easiest, three is harder.
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