| What's in Season? Parsnips! |
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| PARSNIPS! |
Parsnips at Alewives Brook Farm
by Annie Upton
“I think of parsnips almost as garden candy,” writes Marian Morash,
author of The Victory Garden Cookbook (Alfred A. Knopf, 1982).
And, why not? After wintering over in the ground in cold
temperatures their starch turns to sugar to develop a distinctive sweet-
nutty-peppery flavor, such a unique taste that compliments many other
ingredients. Read more...
by Annie Upton
“I think of parsnips almost as garden candy,” writes Marian Morash,
author of The Victory Garden Cookbook (Alfred A. Knopf, 1982).
And, why not? After wintering over in the ground in cold
temperatures their starch turns to sugar to develop a distinctive sweet-
nutty-peppery flavor, such a unique taste that compliments many other
ingredients. Read more...
Speckled Cream of Parsnip Soup
(From the recipe file of my neighbor, Nancy Bogg)
2 tablespoons butter
1 onion, chopped
1 pound parsnips, peeled and chopped, about 1 ½ cups
1 large clove garlic, chopped
4 cups chicken stock
½ teaspoon dried basil leaves
½ teaspoon dried tarragon leaves
1 carrot grated
Salt and freshly ground pepper to taste
½ cup heavy cream
Melt butter in a stockpot and a sauté onion until translucent. Peel and chop parsnips and garlic and toss with
onion. Cover, lower flame and cook ten minutes. Add stock, herbs and simmer, covered for ten minutes
more or until parsnips are completely tender. Puree in a food processor and return to pot, adding grated
carrot. Cook gently for several minutes to soften the grated carrot. Add seasonings and cream and serve
immediately.
(From the recipe file of my neighbor, Nancy Bogg)
2 tablespoons butter
1 onion, chopped
1 pound parsnips, peeled and chopped, about 1 ½ cups
1 large clove garlic, chopped
4 cups chicken stock
½ teaspoon dried basil leaves
½ teaspoon dried tarragon leaves
1 carrot grated
Salt and freshly ground pepper to taste
½ cup heavy cream
Melt butter in a stockpot and a sauté onion until translucent. Peel and chop parsnips and garlic and toss with
onion. Cover, lower flame and cook ten minutes. Add stock, herbs and simmer, covered for ten minutes
more or until parsnips are completely tender. Puree in a food processor and return to pot, adding grated
carrot. Cook gently for several minutes to soften the grated carrot. Add seasonings and cream and serve
immediately.
| Cape Farm Alliance Ensuring Cape Elizabeth's Farming Future |
| Peas |
| Lettuce |
| Strawberries July |
| Parsnips April |
| Asparagus May |
| Rhubarb June |
| Spinach June |
| Squash |
