Producing a rich, golden-yellow flesh with excellent texture, Butternut squash is one of the most popular varieties of hard winter squash. Butternuts are a smooth, long-necked bowling pin- or bell-shaped squash, encased with a pinkish-tan, hard rind.
Blue Lake Beans
In the early 1980´s blue lake beans replaced the old fashioned KY (Kentucky) bean as the standard variety sold in super markets in the United States.Florida is the leading producer of green beans in the US.
Inventory, 25 lbs : 4.01
This item was last sold on : 06/23/17
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.
|Red Door Restaurant & Wine Bar||San Diego CA||619-295-6000|
|Maderas Golf Club||Poway CA||858-451-8100|
|The Lion Share||San Diego CA||619-564-6924|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Rustic Root||San Diego CA||619-232-1747|
|Golden Spoon Catering (DM)||San Diego CA||858-577-0400|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Cafe Stoked||San Marcos CA||760-212-0953|
|The Hake||La Jolla CA||619-994-7832|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|JRDN Restaurant||San Diego CA||858-270-5736|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Culinary Concepts||San Diego CA||858-530-1885|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|True Food-Fashion Valley||San Diego CA||619-810-2929|
|Zeetogroup||San Diego CA||619-955-8558|
|SOHO Gastropub||San Diego CA||858-499-8999|
|The Smoking Goat||San Diego CA||858-232-4220|
|Toast Catering||san diego CA||858-208-9422|
|Harvest Kitchen||San Diego CA||619-709-0938|
|The Abbey Catering||San Diego CA||619-471-5656|
|Kat's Kitchen Collective||San Diego CA||619-742-4562|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Open House||Encinitas CA||760-452-2000|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Saiko Sushi-Coronado||Coronado CA||619-435-0868|
|Brasserie||San Diego CA||858-450-9576|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Lucky Bolt||Mira Mesa CA||917-969-9500|
|10 Barrel Brewing Co.||San Diego CA||619-886-2743|
|The Pearl Hotel||San Diego CA||877-732-7573|
Recipes that include Turnips. One is easiest, three is harder.
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