Parsnips
Sweet, licorice-like, and with a hint of
spice, this root vegetable makes expanding
your palate a complete joy.
G R O W : Because parsnips grow down into
the dirt, they should be planted directly in a
garden rather than a pot. Freezing ups the
taste of parsnips, so be sure to plant them a
couple of weeks before the last freeze.
P I C K : Let the temperature drop to
freezing before picking, as this will help
the starch convert to sugar. Choose firm
parsnips without blemishes and less than
10 inches long.
U S E : Boil, mash, and season parsnips like
you would mashed potatoes, or slice and
roast them in the oven with olive oil, salt,
and pepper.
Broccoli
With an agreeable and mild flavor, broccoli
pops up everywhere—from California and
Oregon to Italy and the Far East.
G R O W : Broccoli needs rich soil and cool
weather. Plant about two months before the
last frost. You may want to consider using
row covers, as broccoli tends to be a popular
snack for deer.
P I C K : You'll see large flower buds when it's
time to harvest (if the flowers have opened,
you've waited too long). In the grocery store,
grab dark green broccoli that's firm, without
any wilting.
U S E : Top a white pizza with cooked
broccoli and roasted garlic for a nice balance
of nutrition and flavor.
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