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.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Inventory, 20 lbs : 39.31
This item was last sold on : 08/19/17
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.
|Spoutable||San Diego CA||619-743-7491|
|Crudo by Pascal Lorange||San Diego CA||646-334-5541|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Chateau Lake San Marcos||San Marcos CA||760-471-0083|
|Brothers' Provisions||San Diego CA||855-850-2767|
|Nate's Garden Grill||San Diego CA||619-607-0117|
|The Pearl Hotel||San Diego CA||877-732-7573|
|Jensens Finest Foods||San Diego CA||619-550-2097|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Catamaran||San Diego CA||858-488-1081|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|Bellamy's Restaurant||Escondido CA||760-747-5000|
|Coast Catering||Escondido CA||619-295-3173|
|Kindred||San Diego CA||858-342-3609|
|Red Tail Catering||San Marcos CA||858-605-8219|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Petco Park (Catering)||San Diego CA||619-795-5917|
|Tom Hams Light House||San Diego CA||619-291-9110|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|West Root||San Diego CA||619-276-6700|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Distribuidora Larcarr||San Diego CA||619-295-3173|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Bice Ristorante||San Diego CA||469-450-3519|
|Sbicca||Del Mar CA||858-481-1001|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Solare Ristorante Lounge||San Diego CA||619-270-9670|
|Bagby Beer Company||Oceanside CA||760-505-3445|
|Buona Forchetta (Liberty Station)||San Diego CA||619-458-9231|
|The Smoking Goat||San Diego CA||858-232-4220|
|Solace & the Moonlight Lounge||Encinitas CA||760-753-2433|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Trailer Park After Dark||San Diego CA||619-236-1550|
|Mr A's||San Diego CA||619-239-1377|
|Ballast Point Restaurant - Little Italy||San Diego CA||619-298-2337|
|Chateau La Jolla||San Diego CA||858-459-4451|
|The Shores||La Jolla CA||858-459-8271|
|Firefly Beach||San Diego CA||619-222-6440|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Lucky Bolt||Mira Mesa CA||917-969-9500|
|Rustic Root||San Diego CA||619-232-1747|
|Aztec Shops Cold Prep||San Diego CA||619-594-7641|
|B Bar - Vista||Vista CA||619-419-8019|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Cal A Vie||Vista CA||760-945-2055|
|Sababa Kitchen||San Diego CA||619-507-9734|
|Brigantine Poway||Poway CA||858-486-3066|
|Bridges at Rancho Santa Fe||Rancho Santa Fe CA||858-759-6063|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Searsucker Del Mar Bar||San Diego CA||858-369-5700|
|Addison Del Mar||Del Mar CA||858-350-7600|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Buona Forchetta||San Diego CA||619-381-4844|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|The Hake||La Jolla CA||619-994-7832|
|Georges at the Cove||San Diego CA||858-454-4244|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
Recipes that include Parsnips. One is easiest, three is harder.
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