We’re learning that storage is as important as growing when it comes to root vegetables. Did you know that parsnips stop growing while they’re under the ground? During this time, all the starches get converted to sugar. If they aren’t harvested fast enough in the spring, they start to grow again and can become bitter and woody.
Hugh of Sugar Mountain has been growing the sweet parsnips you’ve been enjoying in the Parsnip sandwich. They’ve been just beautiful. Then last week we noticed some were tasting like soap. Hugh called. Apparently one of his root cellars was installed improperly, meaning some of our parsnips were bitter and woody. He’s removed all those parsnips, given us a refund on 120lbs, and sending us the remaining ones, which are as sweet as sugar.
We pulled the parsnip sandwich last week when we noticed this problem. Which is why it’s been missing on the menu. We’ll have it back on the menu Wednesday.