We dug parsnips for the CSA. They are so long that they are challenging to dig! If you dig a trench next to the parsnip you can pull them sideways into the open space of the trench. Parsnips are in the carrot family, Apiaceae, which used to be and is sometimes called Umbelliferae
in reference to the characteristic umbel-shaped inflorescence that members of this family have. Carrot, parsnip, celeriac & celery, parsley, cilantro & coriander, dill, fennel, caraway, cumin, anise, yarrow, angelica, osha and valerian are all members of this important culinary and medicinal family. Parsnips will store for many months at 98% humidity- 36 degrees. In a bag in the refrigerator.
We always cook our parsnips, but I know that there are people who eat them raw. I use them in soup as I would a carrot- added to my mirepoix early on. They are fibrous when raw but turn creamy when well-cooked. I also love to roast thick parsnip slabs in a little butter or coconut oil at 400 degrees until they are completely tender. It's important to flip them over after 20 minutes or so because the sugars in them caramelize and will blacken on the hot pan. You can make mashed parsnips or mashed parsnip-potato combo. And you can make cake!
There is not a lot of lettuce to harvest this week and it will not be in the share tomorrow. Lettuce grows beautifully in the cooler weather, but more slowly. The bed that we would have cut this week could use another week of growth.
The CSA runs through the month of October. End-of-the-season bulk orders can be placed any time between now and the end of the month. We will fill orders the final week of October and the first week of November.
•if I have the oven at 425 for over an hour I feel like I might as well fill it up with food! I monitor it to rotate and flip things periodically, take out the delicata early and remove the foil from my potatoes toward the end so they crisp-up a little... With some pesto, garlic sauce, a side salad or sauerkraut this makes a great fall dinner.
Parsnip Cake!
1.5 cups sugar
2 Tbsp molasses
1.5 cups butter or coconut oil or combo
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
1/4 tsp salt
1/2 tsp ground cardamom
4 eggs
3.5 cups shredded parsnip
2 Tbsp vanilla extract
1 cup chopped nuts- optional
Mix sugar, molasses and butter in a large bowl. Add flour, baking powder, baking soda, cinnamon, salt and cardamom- stir until mixed (batter will be thick at this point). Mix in eggs one at a time until well incorporated, then stir in parsnips, vanilla and nuts.
Bake in a greased 9x13'' pan at 350 for 50-60 minutes- until a toothpick inserted in the center comes out dry. Frost with cream cheese frosting if you please.