A good crop one year is a blessing and a curse.
Back in 2013/4 I had a stunning parsnip crop. Beautiful veggies, really good condition, no rot in sight, and I left them long enough to get seeds from them.
I tried again in 2016 and had a handful of twisted roots, enough to make a roast dinner but not much else. In fairness to the plants themselves, it was a different garden with very different soil.
Not one to give up, especially when it comes to veg, I tried again in 2017. The roots did well but I didn’t get any seed for next year which is always disappointing to me. However we had a couple of good lots of roast parsnips and I pulled the majority of the crop this week to freeze for soup.
The Covent Garden Soup cookbook has a recipe for Parsnip and Parmesan soup which I first tried in Glen Lyon, Scotland. It is glorious and I make batches of it every year.
This time I partly prepared the parsnips, boiling and roasting them in parmesan before freezing so it will be super quick to make soup whenever I want it.
Although it wasn’t a great crop, it has given me a handful of lunches and if the trend continues then next year should be even better.