Tag Archives: parsnips

In the Box: Winter, Week #2

Golden Earthworm Share*
Yellow Potatoes – 4 lb.
Parsnips – 1 lb.
Rutabaga – 1.5 lb.
Watermelon Radish – 1.5 lb.
Red Beets – 2 lb.
Carrots – 5 lb.
Sweet Potatoes – 5 lb.
Savoy Cabbage – 1 head
Green Cabbage – 1 head
*Contents of the share may fluctuate over the week.

Winter Sun Share
Broccoli
Edamame
Green beans
Butternut squash puree
Tomato puree
Blueberries
FRESH Pea shoots

Golden Earthworm Cider Share

Golden Earthworm Apple Share

Continue reading In the Box: Winter, Week #2

Parsnips

Nutritional Data:
A half cup of boiled parsnips is 65 calories and a fiber star with 3 grams of fiber, 4 grams of sugar but only 1 gram of protein. It is a good source of Vitamin C, potassium, and folate but weirdly sort of high in sodium for a veg at 192 milligrams which is 8 percent of our daily recommended allowance!

General Facts:
Parsnips store so well above ground as well as underground, parsnips are available year round. However, for flavor, the optimal season for our root veg friend is fall through spring. One myth says parsnips left in the ground over winter are poisonous. Another says that harvesting parsnips before the first frost causes them to be poisonous. Neither is true, of course, but folklore makes good conversation!

Storage:
Store raw parsnips in the refrigerator, preferably in a perforated plastic bag. They will keep well up to three weeks. After cooking, refrigerate only a day or two.