That little beauty weighed-in at 512g. It was part of this batch, which was jointly 1.06 Kgs
This next photo demonstrates the fact that they all developed long straight roots.
Here they are, cleaned-up ready for cooking. They show very little sign of canker, which is very satisfying since Parsnips are very prone to this disease.
Apart from these Parsnips, my harvest this week consisted of this batch of Brussels Sprouts and a few herbs, served as part of my Roast Pheasant with Bread Sauce meal on Saturday.
The rate of maturing of the Brussels Sprouts has suited us just fine - a small helping about once or twice a week. I've lost track of the yield produced by each variety. I just pick a few from each plant whenever they look big enough. The only thing I can say for sure is that the "Brilliant" ones which were first to mature have just about finished now.