Apart from the usual supply of fresh herbs, my harvest this week consisted solely of this trio of Parsnips:
They are of the variety "Panache". Not prize-winners for the showbench, but good healthy specimens nonetheless, and even sweeter than they would otherwise have been after our first really hard frosts of the Winter. [Freezing is supposed to help convert starch into sugar.]
|No, not an igloo, but a frozen bell-cloche|
My Parsnips formed one of the ingredients for the very warming and belly-filling "Five-a-Day Gratin" which I made on Friday.