I finally pulled my parsnips and they’ve proven to be precisely the mid-winter pick-me-up I predicted I’d need when I planted them last spring—although I’m not sure what possessed me to pry up the entire patch; it was quite a passel of parsnips.
This is my first year to partake of parsnips, so I’m not positive if I should consider them a procrastinated 2011 harvest or my premier 2012 harvest. Either way, they were the perfect excuse to poke my palms in the pretty dirt in January.
Based on pervasive garden literature, I perceived parsnips to be particularly peevish to germinate. So I practically poured out the seeds and was so pleased when every last one of them proliferated that I couldn’t part with any of them at the point they needed thinning. So, they’re a little on the puny side. A passel of petite parsnips.
I do, however, pat myself on the posterior for predicting, practically a year ago, that perhaps I’d enjoy some parsnips this January and placing some in the peat. I like producing veggies in the garden, but I don’t much like preparing them in the kitchen. Kind of the way I like procuring flowers from the store but I don’t much like planting them in the ground. So I should’ve given some prior thought to how I planned to prepare the passel of petite parsnips before they were piled on my polished countertop.
Then, as if prescient of my predicament, two bloggers I started following only a week prior happened to post parsnip recipes. So I declared a dinner theme and—just before our power went Poof! from the powdery snow and pelting ice—Mr. Sorry pan-fried a pair of pork chops and I prepared these parsnip latkes and this yummy parsnip cake. I passionately recommend both should you perhaps find your pantry protruding with a passel of parsnips any time soon.
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