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Just scraped away the two inches of snow on top of my root veggie bed in search of looking for parsnips for dinner and discovered more than I planned on finding. Planted 20 parsnips, variety Hollow Crown from around 1850, received all 20 for a total weight of 46.3 pounds. Over 2.3 pounds apiece. Score!!! Same garden bed earlier this year, American Purple top Rutabagas from around 1920, as big as softballs.
Please show some of your roots.
I cut up a parsnip and boil with potatoes for a nice surprise of mashed potatoes. Makes the guests go hummmm what is that flavor. With the leftover mashed potatoes, and parsnip, make a delightful potato soup. The other thing I like to do is roast root vegetables, various root vegetables cut into similar size, drizzled with olive oil and sprinkled with sea salt in a 350 degree oven until fork tender. (Roasted Root Vegetable Side Dish) Roast parsnips and beets as above that are cut up in bite size pieces; let them cool to room temperature. Drizzle with your favorite vinaigrette and place them on a plate of greens S&P to taste. (Roasted Root Salad) That's a few things that I like to do with those roots. There are still three parsnips left from last year in the basement in a box covered with sand.
I should have added that I grew Belgian endive roots during last summer, dug them and stored the roots in a bucket of slightly damp sand in the root cellar over winter. By January I had fresh Belgian endive roots for salads!