TinyVeggies™ White Turnip
Estimated Inventory, 50 ct : 5.00
This item was last sold on : 12/23/24
Grower
Tiny Veggies™ White Turnips is small in size, measuring approximately 3 to 5 centimeters in length. The round roots are attached to long, slender, and bright-green stems with small, jagged leaves. The roots have white or slightly off-white skin and white, slightly translucent flesh with a bulbous shape and small root hairs extending from the end. Tiny Veggies™ White Turnips are fully edible, including the leaves and stems. The roots have a crisp, watery texture and a sweet, nutty, and earthy flavor with a mild spice.
Tiny Veggies™ White Turnips are available year-round.
Tiny Veggies™ White Turnips is part of a proprietary line of specialty micro-vegetables grown by Fresh Origins Farm in northern San Diego, California. Tiny Veggies™ White Turnips are harvested when they’re smaller than a quarter, maintaining a sweet and nutty flavor with sweet, crisp leaves. White Turnips, botanically classified as Brassica rapa, are a member of the Mustard family and are closely related to other brassicas including rutabagas, kale, arugula, and broccoli. Fresh Origins developed their Tiny Veggies™ as an accompaniment to their microgreens line. Currently the company grows over 20 different vegetables in their Tiny Veggies™ line with an emphasis on visually appealing and flavorful varieties. Tiny Veggies™ White Turnips can be consumed fully, including the leaves and stems, and can be enjoyed raw or cooked. The vegetables are favored by chefs as an elevated crudité, garnish, or side dish.
Tiny Veggies™ White Turnips are a significant source of vitamin C for collagen production, wound feeling, and iron absorption. The leaves of the turnips contain high levels of vitamin K, a nutrient that aids in blood coagulation and cardiovascular health. Turnips are high in dietary fiber to aid digestion and contain glucosinolates that have been found to have anti-inflammatory, antioxidant, and antimicrobial properties.
Tiny Veggies™ White Turnips are fully edible and were designed to be enjoyed raw or cooked. Their small stature makes them the perfect garnish for tray passed hors d’oeurves. The roots can be tossed into salads, floated atop pureed soups, folded into chilled grain dishes, or rolled in spring rolls. Tiny Veggies™ White Turnips are the ideal addition to a crudité platter, with a mild sweet flavor that pairs well with a variety of dipping sauces. The micro-vegetables can also be roasted, blanched, or sauteed and served as a side dish with roasted mushrooms, grilled steak, or seared fish. Tiny Veggies™ White Turnips pair with a variety of vegetables including leafy greens such as arugula, spinach, and endive, other root vegetables like carrots, turnips, and beets, mushrooms, garlic, and other brassicas including mustard greens, kale, kohlrabi, and broccoli. The root vegetable also pairs well with poultry, lamb, and steak, as well as potatoes, sweet potatoes, and sunchokes. Tiny Veggies™ White Turnips should be refrigerated for best quality and will keep up to 7 days when stored in an air-tight container.
Tiny Veggies™ White Turnips were developed by Fresh Origins to be used as an elevated crudité vegetable. The word “crudité” translates to “raw things” and is used to describe plates of raw vegetables commonly served with dip. The art of crudité began in southern France and made its way to the United States in the 1960’s. American chef James Beard was quoted calling crudité “the most appetizing dish imaginable” and included a recipe for a crudité platter featuring green onions, radishes, celery, tiny artichokes, asparagus, turnips, and carrots in a 1965 cookbook he wrote. The appetizer continued to gain popularity in the United States and by the 1980’s raw vegetables could be found on menus throughout New York, with the New York Times regularly printing recipes for platters and dips to serve at home. The farm to table movement of the early twenty first century combined with haute cuisine saw crudité move from platters to sculptures in restaurants focused on curating unique dining experiences. Chef Michael Gallina of Vicia in St. Louis, Missouri, famously served a dish called “naked vegetables” when the restaurant opened in 2017. The dish was designed to allow the natural, raw flavor of the vegetables, grown with care and precious by local artisan farmers, to shine. Chef Gallina viewed his crudité platter the same as he viewed a dry-aged steak, as a luxury item that takes week or months to develop flavor and deserves to be showcased and admired. With this mindset, raw vegetables have become the flavorful opening act of many restaurant experiences across the United States.
White Turnips are one of the oldest known cultivated vegetables with recorded history of cultivation dating back to 2,000 B.C.E. in the region around the Baltic Sea and Caucasus. The vegetable spread east into Asia around 700 C.E. Turnips did not spread throughout Europe until the 14th Century and were then introduced to North America in the 17th century. Tiny Veggies™ White Turnips are a proprietary micro-vegetable grown by Fresh Origins Farms in San Marcos, California. Fresh Origins uses the mild, Southern California climate to grow their Tiny Veggies™ year-round. Fresh Origins farm was established in 1995 and has become the culinary industry’s leading producer of microgreens, petite greens, and edible flowers. The farm closely partners with chefs to create innovative varieties with unique flavors, and they also work closely with third party auditing programs to ensure the highest level of food safety at their farm and production areas. Today Tiny Veggies™ White Turnips can be found through select distribution partners of Fresh Origins across the United States and Canada, including Specialty Produce.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include TinyVeggies™ White Turnip. One
is easiest, three is harder.
| Fresh Origins | Homepage |
Description/Taste
Tiny Veggies™ White Turnips is small in size, measuring approximately 3 to 5 centimeters in length. The round roots are attached to long, slender, and bright-green stems with small, jagged leaves. The roots have white or slightly off-white skin and white, slightly translucent flesh with a bulbous shape and small root hairs extending from the end. Tiny Veggies™ White Turnips are fully edible, including the leaves and stems. The roots have a crisp, watery texture and a sweet, nutty, and earthy flavor with a mild spice.
Seasons/Availability
Tiny Veggies™ White Turnips are available year-round.
Current Facts
Tiny Veggies™ White Turnips is part of a proprietary line of specialty micro-vegetables grown by Fresh Origins Farm in northern San Diego, California. Tiny Veggies™ White Turnips are harvested when they’re smaller than a quarter, maintaining a sweet and nutty flavor with sweet, crisp leaves. White Turnips, botanically classified as Brassica rapa, are a member of the Mustard family and are closely related to other brassicas including rutabagas, kale, arugula, and broccoli. Fresh Origins developed their Tiny Veggies™ as an accompaniment to their microgreens line. Currently the company grows over 20 different vegetables in their Tiny Veggies™ line with an emphasis on visually appealing and flavorful varieties. Tiny Veggies™ White Turnips can be consumed fully, including the leaves and stems, and can be enjoyed raw or cooked. The vegetables are favored by chefs as an elevated crudité, garnish, or side dish.
Nutritional Value
Tiny Veggies™ White Turnips are a significant source of vitamin C for collagen production, wound feeling, and iron absorption. The leaves of the turnips contain high levels of vitamin K, a nutrient that aids in blood coagulation and cardiovascular health. Turnips are high in dietary fiber to aid digestion and contain glucosinolates that have been found to have anti-inflammatory, antioxidant, and antimicrobial properties.
Applications
Tiny Veggies™ White Turnips are fully edible and were designed to be enjoyed raw or cooked. Their small stature makes them the perfect garnish for tray passed hors d’oeurves. The roots can be tossed into salads, floated atop pureed soups, folded into chilled grain dishes, or rolled in spring rolls. Tiny Veggies™ White Turnips are the ideal addition to a crudité platter, with a mild sweet flavor that pairs well with a variety of dipping sauces. The micro-vegetables can also be roasted, blanched, or sauteed and served as a side dish with roasted mushrooms, grilled steak, or seared fish. Tiny Veggies™ White Turnips pair with a variety of vegetables including leafy greens such as arugula, spinach, and endive, other root vegetables like carrots, turnips, and beets, mushrooms, garlic, and other brassicas including mustard greens, kale, kohlrabi, and broccoli. The root vegetable also pairs well with poultry, lamb, and steak, as well as potatoes, sweet potatoes, and sunchokes. Tiny Veggies™ White Turnips should be refrigerated for best quality and will keep up to 7 days when stored in an air-tight container.
Ethnic/Cultural Info
Tiny Veggies™ White Turnips were developed by Fresh Origins to be used as an elevated crudité vegetable. The word “crudité” translates to “raw things” and is used to describe plates of raw vegetables commonly served with dip. The art of crudité began in southern France and made its way to the United States in the 1960’s. American chef James Beard was quoted calling crudité “the most appetizing dish imaginable” and included a recipe for a crudité platter featuring green onions, radishes, celery, tiny artichokes, asparagus, turnips, and carrots in a 1965 cookbook he wrote. The appetizer continued to gain popularity in the United States and by the 1980’s raw vegetables could be found on menus throughout New York, with the New York Times regularly printing recipes for platters and dips to serve at home. The farm to table movement of the early twenty first century combined with haute cuisine saw crudité move from platters to sculptures in restaurants focused on curating unique dining experiences. Chef Michael Gallina of Vicia in St. Louis, Missouri, famously served a dish called “naked vegetables” when the restaurant opened in 2017. The dish was designed to allow the natural, raw flavor of the vegetables, grown with care and precious by local artisan farmers, to shine. Chef Gallina viewed his crudité platter the same as he viewed a dry-aged steak, as a luxury item that takes week or months to develop flavor and deserves to be showcased and admired. With this mindset, raw vegetables have become the flavorful opening act of many restaurant experiences across the United States.
Geography/History
White Turnips are one of the oldest known cultivated vegetables with recorded history of cultivation dating back to 2,000 B.C.E. in the region around the Baltic Sea and Caucasus. The vegetable spread east into Asia around 700 C.E. Turnips did not spread throughout Europe until the 14th Century and were then introduced to North America in the 17th century. Tiny Veggies™ White Turnips are a proprietary micro-vegetable grown by Fresh Origins Farms in San Marcos, California. Fresh Origins uses the mild, Southern California climate to grow their Tiny Veggies™ year-round. Fresh Origins farm was established in 1995 and has become the culinary industry’s leading producer of microgreens, petite greens, and edible flowers. The farm closely partners with chefs to create innovative varieties with unique flavors, and they also work closely with third party auditing programs to ensure the highest level of food safety at their farm and production areas. Today Tiny Veggies™ White Turnips can be found through select distribution partners of Fresh Origins across the United States and Canada, including Specialty Produce.
Learn More...
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Javier Plascencia | Bonita CA | 619-295-3172 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
Recipe Ideas
Recipes that include TinyVeggies™ White Turnip. One
is easiest, three is harder.| Pickled Plum |
|
Chickpea, Turnip and Lemon Soup |
