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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

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Collard Greens

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Endive

Escarole

Green Beans

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Kale

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Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Parsnip

vegetable

Growing:

Plant a few weeks before last frost date. Plant seeds ½ inch deep in rows 1 foot apart; thin to 5 inches. Harvest after the first frost and before the ground freezes. It is the frost that converts the parsnip's starch to sugar and provides it's sweetness, so be sure to wait until after the first good frost. Carefully dig up roots with a shovel.

Selecting & Storing:

Parsnips should be firm and smooth, the larger they are the more tough they tend to be. Remove tops/greens to store. They will store in the refrigerator for a good 2-3 weeks.

Basic Preparation:

Clean under cold water. Cut off the ends and peel.

Roasted: Slice or cube, toss with olive/vegetable oil and bake at 400° about 40 minutes or until tender.

Boiled: Cut into large cubes/chunks, cover with water in a pan and boil for 15-20 minutes or until tender. May be served as is, or mashed like potatoes with a bit of butter.

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