We pulled our first parsnips today. Yummy. John planted quite a few of them and usually they take another month or so but he picked a few today. Parsnips are in the carrot family. Well actually it is probably more correct to say carrots are in the parsnips family. Carrot were developed for the House of Orange and at the time parnips were the root vegetable of choice. One tip on growing carrots and parsnips. Do not add any compost or fertilizer before planting and while they are growing. Also, make sure if you are not planting a shallow short carrot that you have at least 12 inches of nice loose soil for them to grow. Our carrots and parsnips were planted back in September but we layer about 6 inches of mulch on top of the parsnips. Neither one will germimate until the soil temperature gets below 85 degress. Peak germination for parsnips is 68 degress and for carrots it is 77 degees. You can reduce the soil temperature by layering the mulch on top. Both of these did just fine in our latest freeze where the temperature went into the teens. You don't have to even cover them. They like the hard frost as it increases the sugar content.
Carrot, Parsnip and Swiss Chard stir fry.
2 carrots chopped
2 parsnips chopped
1 small onion chopped
2 garlic cloves pressed
8 leaves of swiss chard
1-2 tablespoon Coconut oil or Olive oil.
Heat the oil in a frying pan or saute pan. Stir fry the onion until it get soft and add the chopped carrots, parsnips and garlic and cook stirring frequentlu until the vegetables are soft. Add the
swiss chard and cook until soft. Season with salt and pepper to taste.
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