This month’s seed kit features Harris Model Parsnips. To support our environment, some seed kit materials are now available digitally. Follow the link to download a planting log!
Harris Model Parsnips
This heirloom variety is the quintessential parsnip! Smooth-skinned with a sweet, slightly nutty flavor, this vegetable is wonderful boiled, fried, roasted, or baked into a delicious “parsnip bread.” It becomes even sweeter when left in the ground through a cold spell!
Planting Instructions
Culture: In our climate, parsnips can be started from seed from the last frost date to around mid-summer. They do not transplant well, so direct sow parsnip seeds outdoors in full sun or part shade. Use loose, well-draining soil, with at least 12 inches of depth for the roots to grow. Plant seeds ½ inch deep in rows, thinning to 6 to 9 inches apart. Seeds will germinate in 10 to 28 days.
Water: Water deeply to soak the soil at least 6 inches down, but parsnips do well with some drought to encourage the roots to stretch downward.
Harvest: Harris Model Parsnips grow to maturity after 100 to 120 days and are ready to harvest once their leaves have dried. Parsnips store well in the ground and can even overwinter (frost enhances their natural sweetness).
More About Harris Model Parsnips
A close relative of carrots and parsley, the parsnip originated in Eurasia and was once highly valued as a food source and natural sweetener. Parsnips were even accepted as part of an annual tribute payment made to Emperor Tiberius of Rome by the people of the area now known as Germany.
Parsnips were brought to North America by English colonists, where it quickly escaped the confines of home gardens and began growing wild. Wild parsnip is considered to be an invasive weed in some parts of North America.
Why eat parsnips? Besides its delicious flavor, they are a good source of vitamin C and are rich in fiber. Parsnips also provide antioxidants and are known to be anti-inflammatory. For an added boost, consuming parsnips may boost levels of the brain’s feel-good chemical, serotonin.
Sources: Michigan State University, Harvesting History
Parsnip Puree
Serves: 4 Prep time: 15 minutes Cook Time: 15 minutes
Ingredients:
- 1.5 lb. of parsnips, peeled and cut into 1-inch cubes
- 2 cloves of garlic, peeled and smashed
- 1 tsp. of kosher salt
- 1 bay leaf
- 2 tbsp. of butter, softened
- 4 sprigs of fresh thyme, picked
- 1 cup of heavy cream
- Salt and pepper to taste
- Chopped parsley or chives for garnish
Instructions:
- Place the parsnips, garlic, bay leaf, and salt into a large pot and fill with enough water to cover by 1 inch. Cover the pot and bring to a boil over medium-high heat. Remove the lid and simmer for 10-15 minutes or until the parsnips are fork tender.
- Drain well in a colander. Discard the bay leaf.
- Place the parsnips, garlic, butter, and heavy cream in a food processor and puree until smooth. Alternately, put the parsnips and garlic back in the pot, and add the softened butter and heavy cream. Using an immersion blender, puree the mixture until smooth.
- Add the salt, pepper, and thyme, and stir well to combine. Garnish with chopped parsley or chives.
Craft: Paper Parsnip/Carrot
You’ll Need:
- Green paper
- Orange paper for carrot, pale yellow paper for parsnip
- glue stick
- scissors
- dark orange or dark yellow marker
Instructions:
- Cut a square of orange or yellow paper, roll it into a cone, and glue it to secure.
- Cut a long rectangle of green paper.
- Make parallel cuts ¾ into green paper to create skinny strips.
- Roll up the green paper to make a coil with all the strips facing the same direction.
- Glue the green paper into the orange cone to make the carrot top.
- Use a marker in a darker shade of orange or yellow to make horizontal lines on the carrot.
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