The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 25 lbs : 4.09
This item was last sold on : 05/25/18
Common turnips are made up of edible roots, stems and leaves. Several stems of the plant sprout from the bulbous root into broad green leaves. The root itself is roughly 3 inches in diameter, two-toned with magenta blushed tops and white bottoms that flow into the bulb's tapered thin taproot. Often, the taproot is trimmed before being sold in a supermarket. Turnips have a similar flavor and texture to radishes. Their bone white flesh is firm, crunchy succulent, earthy sweet and peppery.
Turnips are best harvested year-round.
Turnips, Brassica rapa, 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.
Turnips are a quintessential cellar vegetable utilized in many classic European dishes. It was Escoffier who embellished the turnip's culinary attributes, elevating its purpose in dishes such as navets farces (stuffed turnips) and Navarin a la Printaniere (Young turnips with Spring Lamb). Turnips can be utilized for fresh eating when young, though they are truly transformed, their flesh softened and their flavors rich and sweet, when cooked. Best cooking methods are braising, simmering, slow roasting and sautéeing. Turnips can also be made into smooth purées and soups. Turnips pair well with other root vegetables such as beets, parsnips and carrots. They also pair with rich meats such as pork, beef, sausages and game. Other complimentary ingredients include butter, cream, cheese, chives, chestnuts, garlic, citrus, mushrooms, parsley, potatoes, tarragon, thyme and vinegar.
The wild turnip, B. rapa, is native to Europe. Its domesticated origins can be found in Assyrian documentation, though most evidence points 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. For hundreds of years, turnips were cultivated primarily as livestock fodder. During World War I, the turnip was even named for the winter of 1916-1917 in Germany. During the "turnip winter", turnips were no longer simply utilized as feedstock, as German families and soldiers survived on the cold hardy turnips as substitute for meat and potatoes, which were both extremely scarce. Turnips were used as coffee substitutes, flour substitutes and became the omnipresent ingredient in "war bread".
Restaurants currently purchasing this product as an ingredient for their menu.
|Fireside by The Patio||San Diego CA||858-270-9900|
|Brigantine La Mesa||La Mesa CA||619-465-1935|
|Father Joe's Villages||San Diego||619-233-8500|
|Rustic Root||San Diego CA||619-232-1747|
|Toast Catering||san diego CA||858-208-9422|
|Brigantine Coronado||Coronado CA||619-435-4166|
|Luce||San Diego CA||619-275-2094|
|Beesalt Balcony||Del Mar CA||972-567-2396|
|Viewpoint Brewing Co.||Del Mar CA||858-205-9835|
|Solace & the Moonlight Lounge||Encinitas CA||760-753-2433|
|WaterBar||San Diego CA||619-308-6500|
|Saiko Sushi-Coronado||Coronado CA||619-435-0868|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Cloak and Petal||San Diego CA||619-501-5505|
|Terra Restaurant||San Diego CA||619-293-7088|
|Seasons of La Jolla||San Diego CA||858-456-8619|
|insideOUT||San Diego CA||619-793-9221|
|St. Pauls Plaza||Chula Vista CA||619-239-6900|
|Zeetogroup||San Diego CA||619-955-8558|
|The Haven||San Diego CA||619-964-3778|
|Tom Hams Light House||San Diego CA||619-291-9110|
|Canape Catering||Santee CA||858-866-6523|
|Chateau Lake San Marcos||San Marcos CA||760-471-0083|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|Georges at the Cove||San Diego CA||858-454-4244|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|The Cork and Craft||San Diego CA||858-618-2463|
|Pete's Premade Paleo||San Diego CA||770-359-8274|
|Ballast Point Restaurant - Little Italy||San Diego CA||619-298-2337|
|Illusions Theatre||San Diego CA||760-500-2378|
|Pacific Regent La Jolla||San Diego CA||858-597-8008|
|Maderas Golf Club||Poway CA||858-451-8100|
|Tender Greens-Liberty Station||San Diego CA||619-226-6254|
|Red Door Restaurant B&W||San Diego CA||619-295-6000|
|Red Door Restaurant & Wine Bar||San Diego CA||619-295-6000|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|Culinary Concepts||San Diego CA||858-530-1885|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Fourpenny House||La Mesa CA||619-606-2028|
Recipes that include Turnips. One is easiest, three is harder.
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