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.
Two of my favourite veggies. I'm hoping that my parsnips do better for me this year and I'm also considering giving sprouts a go, I wouldn't need many plants as there's only me who likes them in our house but I get quite envious when I see everyone harvesting lovely things through winter and I'm without.
ReplyDeleteThat is one huge parsnip and, as you say, they all look wonderful. I still can't get over your Brussels sprout harvest - from what I recall, you only have 6 plants? How long has your harvest lasted?
ReplyDeleteYes, they have done very well. I think it must be about 3 months since I began harvesting them. I never get a huge amount (maybe 200g each time?), but you don't need a huge amount to feed two people, especially if you are serving other veg at the same time.
DeleteYou'll be growing parsnips for the show bench next
ReplyDeleteA nice harvest. Well done, Mark.
ReplyDeleteI do the same with my brussels - pick and eat them as they develop. You get a long season that way!
ReplyDeleteThat's a huge parsnip! Loving the Brussels sprouts
ReplyDeletehttp://LivingItUpAlternatively.blogspot.com
Ah shoot, I was going to go in the garden and pick some dinosaur/black kale aka cavolo nero to share for Harvest Monday, but no :( Your parsnips look good, very good. Now you have to try this Parsnip curry, or thin about it at least http://allotment2kitchen.blogspot.co.uk/2015/01/sarah-beatties-vegan-tamarind-parsnip.html
ReplyDeleteGreat parsnipsMark! Mine get canker, as I have dry sandy soil which makes them more prone to it. They're ok after a bit of peeling though.
ReplyDeleteThat is a very nice parsnip. I wish mine would be that nice. I'm hoping that next year they will do better.
ReplyDeleteSo envious of your sprouts!
ReplyDeleteYou do deserve bragging rights for that parsnip, it's a beauty. I hope it was as tasty as it was big.
ReplyDelete