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.
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Grown beyond baby size and harvested before reaching full mature size, teen parsnips resemble a white carrot. Pale yellow, the parsnip is more irregular in shape than its cousin, the carrot. Under its knobby skin is a creamy, smooth root with a firm texture. Usually marketed without its leaves, the green leaves closely resemble those of celery, another relative. Having a unique taste, the flavor is sweet and nutty.
Fall through Winter.
Either loved or loathed, this vintage vegetable is one of the most overlooked and underrated vegetables in today's culinary world.
High in fiber, Parsnips contain vitamin C, vitamin E, folacin, magnesium, manganese, potassium, carbohydrates and a trace of protein.
Parsnips can be baked, roasted, sauteed, mashed, or grated and served fresh.
Locally grown, Weiser Farms in California specializes in root vegetables. This renowned and successful farm has been growing premium vegetables since 1977.
Recipes that include Parsnips. One is easiest, three is harder.
|Eat Love Eat||Spiced Parsnip Lentil Salad|
|Salt and Pepper Skillet||Braised Short Ribs with Parsnip-Potato Puree|
|Gourmande in the Kitchen||Parsnip Hummus Dip|