At Thanksgiving last year, we had a Parsnip Gratin which was wonderful. The recipe was provided by Sylvia Fountaine on her Feasting at Home blog (also the beautiful photo of the dish you see here). Click here to see the recipe for Parsnip Gratin with Gruyere and Thyme. If you look around on Sylvia's blog you'll find lots of other nice recipes using seasonal produce, including this one which we want to try for Roasted Parsnip Soup.
Parsnips can be mashed, roasted, grated into salad or slaw. Each time, parsnips carry the frosty sweetness of winter along with the vitality of spring growth. It is a flavor to look forward to every spring, and when they're gone, they're gone, so enjoy them while you can!
We'll also have a baby spring salad mix, baby spinach, and eggs. So even in a time of slim pickings, we can enjoy great salads, omelettes, and parsnips--let us count the ways in which we love you! Hope to see you later at the Topsham Fairgrounds for the Midcoast Winter Farmers Market, from 1-6 PM--