Fall Harvesting - Parsnips

Parsnips were not something served in my house growing up. Cost was a big consideration

before anything was placed in the carriage. But once I had them I couldn't get enough.

It may take up to 21 days for the parsnip seeds to germinate and break through the top soil layers. Use organic fertilizers to enhance growth and size of your parsnips. If you want to start earlier than the first thaw, you can start plants in small peat pots to give them a boost of growth before being put into soil. Do this right as the frosts are beginning to diminish so that when the seeds grow into seedlings, you can plant them immediately.

Read more: http://www.doityourself.com/stry/planting-and-growing-a-parsnip-from-seeds

You may harvest parsnips as soon as their root system has taken hold. This is typically the case in early fall. Though you might be tempted to harvest before the first frost, parsnips can withstand a light frost and taste richer as a result. You might also want to leave some parsnips in the ground during the winter to provide nutrients for the next growing season.

Read more: http://www.doityourself.com/stry/planting-and-growing-a-parsnip-from-seeds

Preparing for Freezing:

Cut off tops, wash, peel and cut into 1/2 inch cubes.

Blanching Time:

Water-blanch for 2 minutes or steam-blanch for 3 minutes. Cool promptly and drain. Turnips and parsnips can also be fully cooked before freezing.

Best Freezing Method(s):

Dry Pack

Pack blanched or fully cooked turnips or parsnips in suitable containers, leaving 1/2 inch headspace. Seal, label and freeze.

Suitable Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing turnips and parsnips includes freezer-grade plastic bags, rigid plastic containers, glass containers, heavy-duty aluminum foil and foil containers.

Maximum Storage Time:

10 to 12 months at 0ºF.

Thawing:

Add frozen turnip or parsnip cubes directly to dishes while cooking.

Tips & Shortcuts:

You can keep turnips and parsnips frozen right in the garden all winter long. You can protect them from alternate freezing and thawing in the fall, by covering them with a thin layer of mulch. Once temperatures drop below freezing, push the mulch aside and let them freeze in the ground. Then recover them with a thicker layer of mulch so they stay frozen. Dig them up and thaw in a cool place as you need them.

Refrigerating Turnips and Parsnips:

Store unwashed in perforated plastic bags for 7 to 10 days. They can also both be stored at room temperature for nearly as long.

The easiest way to eat parsnips - peel cut crosswise about 1/2 thick slices. Fry in pan with butter, let fry on each side for 3 or 4 minutes or until golden turn over and repeat, serve. delicious.