“Parsnips are best harvested after a frost” was the cultivation info I kept hearing. But an old old-timer said “harvest in the spring.” With memories of one hungry early spring in my mind it was an experiment this year. Would parsnips left in the ground provide a good meal in the spring? The verdict? Oh my goodness. Here it is, end of April, and the parsnips left in the bed over winter were just fine. I just pulled them out of the oven where I roasted them for our dinner of cream of roasted parsnip soup. They are so good. Mouthwatering. Sweet, rich and flavorful. I only wish there had been more space for more parsnips! And what a great way to store food. Easy!
art by Christina Brodie