Partly About Parsnips… and More

Field GoodsOut of the Bag, Recipes2 Comments

parsnip-plate

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 NettlesHow to Sautée Nettles

2 Comments on “Partly About Parsnips… and More”

  1. Hey there, I’m curious if the parsnips will come with the greens tops. If so, I’d love to know if people cook with them! It’s like 2 veggies in 1

    1. Hi Melquea! Since the parsnips are overwintered, they may have tiny greens starting out of the tremendously flavorful root.

      It’s actually uncommon for us to receive parsnips with full-grown tops on them, primarily because the greens start to produce a phytotoxic sap (meaning it needs to absorb light to take effect) once they’re more fully developed. Just a reminder… the parsnip root is perfectly safe to eat!

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