We begin harvesting our parsnips after the frost has sweetened up their natural nutty flavour and try and have them until February.  Parsnips are delicious roasted with other vegetables such as beets, carrots, and onions. 


Nutrition:  Parsnips are a great source of vitamins C, E, K, B-complex and minerals such as iron, calcium, copper, and manganese.  They are high in health-promoting antioxidants and dietary fiber which makes them helpful in fat metabolism and excellent as a weight loss food.  Parsnips also contain potent anti-fungal, anti-inflammatory, and anti-cancer properties and are also highly beneficial for constipation, hypertension, osteoarthritis, osteoporosis, teeth and gum health, and overall immune support.


added to soups or stews,


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Jan Feb No No No No No No No No Nov Dec