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Parsnips

  1. In Season
    In Season: Nate Smith’s Roasted-Parsnip-and-Farro SaladBecause the cold helps convert their starch into sugar, a later harvest can result in an unusually sweet taproot.
  2. In the Magazine
    Adam Platt on Loi, Saxon + Parole; the Wayland Opens on Avenue CPlus, what to do with all those parsnips from the Greenmarket, all in this week’s ‘New York.’
  3. At the Greenmarket
    Getting Fresh With Extra-Local Lettuce and Immature EggsThere’s already lovely salad to be had, and farms south of the city are beginning to pull up the first shoots of green garlic and chives; farmers upstate report that early crops will be harvested the moment the ground warms up enough.