Next week we’re getting a special local crop from the fields of Winter Moon Farm – spring-dug organic parsnips! Unbelievably sweet and flavorful, these parsnips are a food-lover’s best friend.
You’re probably thinking with serious chagrin, “More parsnips?! But winter is over!” Winter may be over, but these are spring-dug parsnips – the cream of the crop!
What makes spring-dug parsnips special?
These are parsnips that were planted last spring and have been left in the ground over the winter to deep freeze. When parsnips are left in the ground throughout the winter, the extreme cold converts the starches into sugar and allows the parsnips’ flavor to mellow, giving way to a brilliant sweetness.
Never had parsnips? If you like carrots, you’re pretty much guaranteed to enjoy parsnips. Sweeter than carrots and more versatile, these parsnips become sweet, nutty, and succulent when cooked. Parsnips can be roasted or used in chowder, soups, and purees. You can even make parsnip wine!
We know many of you have parsnips on your No-List, but we want you to give these guys a try! There’s no better time to try ‘em, so we recommend taking them off your No-List just for a week to get a taste of this once-a-year treasure.
These parsnips will be fresh out of the ground next week, so make sure you update your accounts this weekend or you’ll miss out on this sweet spring treat!
What do you do with spring-dug parsnips?
1. Make Chowder
We hope you enjoy this sweet gift of the snow! Check out our Parsnip page for nutritional information, cooking tips, and more recipes!