Inventory, 25 lbs : 4.64
This item was last sold on : 03/22/18
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.
|Brigantine La Mesa||La Mesa CA||619-465-1935|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
|UCSD Food & Nutrition Department Hillcrest||San Diego CA||619-543-2764|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|The Patio Marketplace||San Diego CA||858-270-9900|
|WaterBar||San Diego CA||619-308-6500|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|Chateau Lake San Marcos||San Marcos CA||760-471-0083|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Sheraton Carlsbad Resort & Spa||Carlsbad CA||760-827-2400|
|Brigantine Pt Loma||San Diego CA||619-224-2871|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Darshan Bakery & Cafe||Encinitas CA||760-436-1337|
|Nick & G's Restaurant||Rancho Santa Fe CA||858-771-1871|
|Georges at the Cove||San Diego CA||858-454-4244|
|Brigantine Poway||Poway CA||858-486-3066|
|Luce||San Diego CA||619-275-2094|
|Culinary Concepts||San Diego CA||858-530-1885|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Fourpenny House||La Mesa CA||619-606-2028|
|Sano Y Punto||Tijuana TJ||664-624-1371|
|The Country Club Of Rancho Bernardo||San Diego CA||858-451-9100|
|Ranch Catering||San Diego CA||858-491-9100|
|Bleu Boheme||San Diego CA||619-255-4167|
|Shakespeare's Corner Shoppe & Afternoon Tea||San Diego CA||619-683-2748|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|Pacific Regent La Jolla||San Diego CA||858-597-8008|
|Ballast Point Restaurant - Little Italy||San Diego CA||619-298-2337|
|San Diego Humane Society Oceanside Campus||Oceanside CA||760-757-4357|
|Viewpoint Brewing Co.||Del Mar CA||858-205-9835|
|Red Tail Catering||San Marcos CA||858-605-8219|
|Harvest Kitchen||San Diego CA||619-709-0938|
|Red Door Restaurant & Wine Bar||San Diego CA||619-295-6000|
|Cafe Stoked||San Marcos CA||760-212-0953|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Brigantine Coronado||Coronado CA||619-435-4166|
|The Hake||La Jolla CA||619-994-7832|
|St. Pauls Plaza||Chula Vista CA||619-239-6900|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Vineyard Gourmet Catering||Temecula CA||951-858-1585|
|Brigantine Escondido||Escondido CA||760-743-4718|
Recipes that include Turnips. One is easiest, three is harder.
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