Spring-dug parsnips (also known as over-wintered) are one of those things your grandmother from Italy or Germany or Lower Sandusky wherever treasured. Overwintering means the seeds were planted the year before, so that crops can be harvested in the spring. Exposing plants to winter conditions makes the sugar content in the already sweet parsnips skyrocket.
Peel them like carrots, cut them up and roast in the oven with just a bit of olive oil. TOO EASY. Their delicious nutty flavor is also ideal for roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love parsnip puree, spread onto large lettuce leaves for a snack.
Hello people, our virtual shelves are bursting this week!
- Spring favorites like asparagus, fiddleheads, ramps, and strawberries.
- More mushrooms including grey dove oysters.
- Coconut slices and pineapple chunks are back in stock.
- Lots of greens like broccoli, chard, and spinach.
- And for you adventurous folks we have Stinging Nettles. How to Sautée Nettles