We’ve begun to clear the beds in preparation for new planting, and pulled the last of the over-wintered leeks. These are of the King Seig variety, which proved true their reputation for hardiness and good storing capability. The parsnips were originally planted late, and these more resembled their lengthier cousin, parsley root. We also pulled a few test carrots, with the pointy Napoli to the left of the stubbier Red Core Chantenay. These were still immature by the end of last season and left in the ground, and resumed growing sometime between now and then. They hadn’t yet acquired a full carrot flavor, but the heady smell of freshly turned earth mingled with their bracing scent more than made up for that.
There was plenty of new growth sprouting from the root vegetables and, this being the time of year we most crave leafy greens, I gave into temptation and nibbled on a bit of a parsnip leaf to see if it had any flavor. I decided to look it up before proceeding any further and, as it turns out, found that one should avoid ingesting either carrot or parsnip tops. No harm done, but note to self: google before sampling the unfamiliar.