I am so excited that it’s parsnip season. It pretty much means that winter is over.
Spring-dug parsnips are the first vegetable coming out of the ground in early spring. Parsnips planted in the previous spring are left in the ground to “Winter” and experience a deep freeze. As this happens, the starches are converted to sugar, the flavor matures, and the flesh becomes a bit more tender. The parsnips that we are using are coming from out in Western Mass (Whately, MA). A very fertile region of farmland near the Connecticut River.
Parsnips all over the Clover menu, starting with parsnip soup at MIT today and parsnip fritters for 3pm special.