Parsnips are in the same family as carrots and parsley. Before the introduction of potatoes from the New World, parsnips were an important staple crop in Europe with the variety grown today having been developed in the Middle Ages. Like potatoes or carrots, parsnips do well roasted. Peeling the skin can make them a little less bitter, but we usually don’t bother. Parsnip puree is another classic preparation.

A quick peek into the Gard Mo operations; we decided to cut these in order to fit them into quart delis for you all because we’ve run out of lids for the flats. We’ve found that flat lids are the most fragile of all the containers we use so we run out of them before the bottoms. Unfortunatly we can only purchase lids and bottoms together and 150ct at a time. A couple weeks ago we realized that we would be close on them, but decided to ride it rough rather than have a large excess of them at the end of the season. We’ve been able to make it work so far by immediately washing and sanitizing the lids when we get them back from you all but we’ve finally hit the wall on them this week.