Parsnips

Storage:  If you receive parsnips with the tops on, cut them off just above the top (leave about 1/4" of green top) and store in a plastic bag in your veggie bin or in the fridge.  They like just a little humidity and cold.

How long can they be stored?  4 - 6 months, if kept properly.

Usage suggestions:

• I added these to my St. Patrick's Day boiled veggie combo and they were very tasty - boil along with carrots, onions & cabbage.
• Side dish - You can boil them with some garlic and mash them and serve as a side dish.  They're a bit sweet so many people will combine with potatoes.  I like them with a little sharp cheddar on top.
• Cook - You can dice them or cut them julienne style - they're good if you saute them in a little oil, until they turn a bit brown.  Try adding a little thyme to the mix.  You can also steam them lightly.
• Roast - Roasted veggies are very easy.  Toss the veggies in olive oil, place them in a single layer in a glass baking dish (uncovered) and pop them into the oven for 30 - 40 minutes or until brown.  I like to roast at 375 or 400 but watch it - sometimes they'll cook really quickly.
• Add to pot roast or to a chicken while baking.  When I add root veggies to a chicken, I'll toss them in during the last 30 - 45 minutes of baking, alongside the meat.  

Carrots

Storage:  If you receive carrots with the tops on, cut them off just above the carrot top (leave about 1/4" of green top) and store in a plastic bag in your veggie bin or in the fridge.  They like just a little humidity and cold.

How long can they be stored?  About 4 months, if kept properly.

Usage suggestions:

• Eat fresh - if they're freshly harvested, the skins will be thin.  Scrub off the skins with a scrubby.  To stretch them, I grate them and toss them into a salad.  This is especially helpful during the times when you receive smaller carrots from the garden
• Cook - You can dice them or cut them julienne style - they're good if you saute them in a little oil, until they turn a bit brown.  Try adding a little thyme to the mix.  You can also steam them lightly.  
• Roast - Roasted veggies are very easy.  Toss the veggies in olive oil, place them in a single layer in a glass baking dish (uncovered) and pop them into the oven for 30 - 40 minutes or until brown.  I like to roast at 375 or 400 but watch it - sometimes they'll cook really quickly.
• Add to pot roast or to a chicken while baking.  When I add root veggies to a chicken, I'll toss them in during the last 30 - 45 minutes of baking, alongside the meat.