A Carrot This Is Not

 Parsnips

 Despite the similarity
And vague familiarity
The startling reality
A CARROT THIS IS NOT

Its look is bland and creamier 

Its nutty taste extremier

Some large and quite supremier
THIS ROOT, IT HITS THE SPOT

So now I have you wondering
And clamoring and blundering
"What vegetable?" You're thundering
A PARSNIP WE HAVE GOT

Eat parsnips all parsnipitty
In stews you'll shout out, "Yippity!"
A flavor deep and drippity
PUT PARSNIPS IN YOUR POT  

Judith Natelli McLaughton

(from her book Poems on Fruits and Odes to Veggies)

I grow ENORMOUS parsnips! They are definitely "large and quite supremier" like those in McLaughton's aptly worded poem. One thing I love about parsnips is that when everything else has been harvested, this winter vegetable is still developing. I love eating a fresh vegetable from my garden in the middle of winter! The flavor of the parsnip is not fully developed, in my opinion, until the roots have been exposed to a few frosts, as they need the cold temperatures to convert their starch to sugar. I sometimes leave some of them in the ground until spring. During the recent January thaw, however, I went outside with spade and bucket and dug up some beauties.

 You should sow parsnip seeds where they wont be disturbed, as parsnips have a very long growing period of up to 150 days. They perform well in all types of soil, but prefer a pH of 6.2 to 7.2 for best root development. I add organic matter, but not fresh manure as this causes the parsnips to 'fork' or split into several roots. I grow all my vegetables in raised beds, and last year I added a deeper one that proved to be ideal for parsnips.

Seeds beginning to germinate in the new raised bed.

Parsnip seeds must be fresh, so they cannot be kept from one year to the next. Some recommend soaking them in water overnight to speed germination. Using square-foot gardening practices, I sow 3-4 seeds in each square foot. I sometimes grow lettuces in alternate squares to get a little extra out of the parsnips bed. I have harvested the lettuces before the parsnips need all the space. I give the plants at least an inch of water a week to ensure tender roots, and in the middle of the growing season I spray them with compost tea. I top the bed with straw before the first hard freeze to overwinter the crop.

Wedges of parsnip, brushed with olive oil and sprinkled with pepper make a wonderful side dish when cooked in a very hot oven for about 20 minutes. I add parsnips to winter soups and stews -- with delicious results. They are very nutritious, containing as much calcium as whole milk and 2/3 more potassium -- a good choice if you are sensitive to dairy products.

Since harvesting the parsnips, the Wacky Weather I described in my last posting continued with an arctic freeze. Brr... I haven't been outside to take photos since the freeze began earlier this week. The temperature was -5F / -20C last night and didn't rise above 18F / -7C today. I'm glad I took a few pics during the January thaw.

Daffodil Shoots in the January Thaw

Hellebore Buds

English Bluebells

Of course, the new shoots and buds are covered with snow again, and it's snowing as I write this.

When I harvested the parsnips, Billy enjoyed eating the tops almost as much as he likes carrot tops.

Dude came over to take a look. His winter coat makes him appear more like a black bear than a mini horse -- Compare the picture below with the one in the sidebar which was taken in July.

Dude in his warm winter coat.

I hope you are finding a way to keep warm if you are experiencing a harsh winter! This is a good time to sit next to the fireplace with the seed catalogs. The best part of winter is planning the spring garden -- oh, and eating parsnip stew!

Pamela x

Woodland Walk during the Jan. thaw.

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