It’s a too early yet for onions and garlic, but I’ve planted the first round of parsnips for the season. I had left a couple in the garden to go to seed (that’s the picture), and they reckon it’s the right time to plant seed. Parsnips are from the umbelliferae family, and like the rest of that family their flowers are good for attracting predatory insects like tachinid flies, assassin…
I love parsnips, and I can get them most of the year, but the best ones are the ones harvested in winter, which are the ones planted in late spring – the absolute hardest time to keep things moist for weeks while they decide to germinate.
My all time, very favourite, can’t be beaten dinner is a plate of roast root vegetables. On their own. Little crispy caramelised bits on the edges and each individual vegetable a star in its own right. With home grown, very fresh vegetables it’s amazing. But even with bought vegetables it’s pretty good.
This is one of my all time favourite meals, deceptively simple: Roast Vegetables as Themselves. It’s simple, fast, cheap, and if you use fresh vegetables in season, amazingly good.