There is something very special about digging up the first parsnip of the autumn season and today was FPD (First Parsnip Day). It is best to start harvesting parsnips after the first frosts because frost converts the starch into sugar to create that wonderful sticky, caramel when you roast them. So since we have had some mild frosts Doc suggested we do the deed today and he sallied forth with the spade. I stopped tidying up the strawberry plants and looked on expectantly. At this point we were both excited and anxious because it was way back in April when the seeds were sown. And until you dig up the first parsnip you don’t know how you’ve done.
And the result? See for yourself!
We call it a perfect parsnip: dead straight with a good weight to it and no blemishes or nibbled bits. We are roasting it this very hour to eat with a braised lamb shank in red wine, garlic and sprigs of rosemary. Autumn certainly has its blessings and today is one of them.
I know we shouldn’t boast but honestly, sometimes we need a decent pat on the back to keep us going. We are a smug couple and only need one more thing to make the whole day perfect: A roaring log fire to keep out the chill. And Doc has already brought in the logs.
Simple pleasures are the best and this is a very good day.
No comments:
Post a Comment