Parsnips
Despite the similarity
And vague familiarity
The startling reality
A CARROT THIS IS NOT
Its look is bland and creamier
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
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. |
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 |
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. |
Pamela x
Woodland Walk during the Jan. thaw. |
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