Local Organic Spring-Dug Parsnips

A sweet spring treat!

Every fall local farmers leave some of their parsnips in the ground to “overwinter”, which just means they stay tucked away in the ground for the winter. The cold temperatures cause the roots to convert their starches into sugar, so once spring rolls around they’ve amped up their sweetness. This is why some of us affectionately call them the Candy of the Root Crop.