PARSNIP WINE.
Parsnips are white-fleshed root crops which spend a significant amount of time in the ground––we're harvesting parsnips now that were planted in April. This slow maturation, coupled with the chill of winter, help to create a slightly sweet vegetable. There are few fresher flavors to me than parsnips. They taste a bit like carrots, though perhaps a touch meatier, woodier and often sweeter. I enjoy them roasted, pureed or caramelized, and soon - we're going to find out how much we like them in wine!I have already posted a basic mead recipe on Sustainable Kentucky, and there is simple wine recipe on our site, so I will spare you the basics of how I make wine. The only variation I made this round was to chop raw parsnips––in an attempt to preserve that fresh quality I love––and and added them to a basic mead. I let if ferment naturally, stirring a few times a day, and so far the results are very promising. I might one day try a recipe with cooking the parsnips first, but I greatly enjoy the raw flavor and so long as this works, I think I'm going to stick with it!- Jesse.
THIS & THAT.
Some random photos from the last couple of weeks: the arrival of ducklings and chicks at Bugtussle Farm, cooking on the tiny woodstove, ancient treasures Ira dug out of an buried junk pile, starting tomato seeds, making parsnip wine.
