We love parsnips roasted. And I have a big patch ready to pull. I always over winter them. These are carrots we pulled last week.

Sandy,
Oyster cracker... cracking up!!
When I was a kid we had a lot of oyster soup so I grew up liking it. Now I start thinking about the pollution in the world and I decided to not eat anything unclean since they are scavengers. I won't eat any oil polluted ocean fish either.

Arlene,
FINE looking carrots! I read you can eat carrot greens but after Googling decided I wouldn't.

My DH needs to get busy and make me raised bed boxes because time to sow cold stuff is creeping up!

Sally, same with parsnip greens, but I'll pass on eating them as well.

I had read a couple of months ago that carrot greens can be added to salads but I'm not sure. I didn't like carrots as a kid but can eat them raw or cooked if mixed in with something else. Still don't care for straight up cooked carrots.

Laughing over both! I'll get my greens the other way and feed the compost those tops.

Cindy,
When I was a kid I don't think we had good carrots. Now they are sweet and tender from the store. Cooked and raw are both good for you but cooked release more nutrients. I'm anxious to see if I can grow sweet carrots. I also found that unpeeled, they taste like they did when I was a kid so I confess to peeling them.

I know I should eat more carrots and I do try. I hate baby carrots as they seem to have a relatively larger, bitter, inedible core. Yuck! I do make carrot-ginger dressing for salad that's my fave, even over store-bought bottles of oily stuff, and eat it 3 or 4 times a week. Nothing close to an average of a carrot a day though.

farmerdill said:One old timer that I really like I have not been able to grow here is the oyster plant ( Salsify) Grow beets, carrots, rutabagas, turnips. Parsnips in my youth was the starvation root. I n the dead of winter when nothing else was available, they were pretty good, but I have not been hungry enough to eat them since.

• Turnip (Brassica rapa subsp. rapa 'Red Round')
• Uploaded by farmerdill

• Rutabaga (Brassica napus 'Helenor')
• Uploaded by farmerdill

• Beet (Beta vulgaris 'Improved Blood Turnip')
• Uploaded by farmerdill

Hi I live in south Alabama and grew salsify as a over winter crop for the first time this fall. I still haven't harvested yet and only have 6 plants so I will try again this coming fall. Good luck

jimmiemcca said:
Hi I live in south Alabama and grew salsify as a over winter crop for the first time this fall. I still haven't harvested yet and only have 6 plants so I will try again this coming fall. Good luck

Welcome to ATP

@jimmiemcca

Cindy,
There are plenty of other beta carotene veggies so you don't have to like carrots. We had the best sweet potato yesterday and I have spinach and broccoli in the freezer.

Hi JP!
Seeing pictures makes me want to garden! I can't think of a vegetable I don't like.

We do eat spinach every week - usually raw but sometimes cooked with couscous, lemon and garlic. Broccoli at least every other week as well as sweet potatoes (although it took DH a while to get used to no brown sugar and marshmallows).

Cindy,
See, you do fine without carrots :o)
I traded the couscous for quinoa. But your recipe sounds really good!
I usually ''bake'' my sweet potato in the microwave. I'll do 4 minutes let it set a few and do 4 more. It seems to cook more evenly that way. I'll eat the skin but DH takes it off. I still want to try oven roasted slices. Good for your husband to eat them the more healthy way!

I have tried the quinoa substitution in the recipe - not quite as good as couscous. I generally use the quinoa when it's a meat-free night. I've done sweet potato oven fries but they do tend to get rather limp but tasty.

Cindy,
Aw, I was hoping the baked would be crispy.

Sally - it could be that I'm using a little too much olive oil on the sweet potato fries. You could try not using any or very little with a reduced cooking time.

Cindy,
I saw on Cooks Illustrated she brushed oil on hers. I even thought of brushing with butter instead.

That would be yummy. I generally use EVO or peanut oil but I will have to try the butter but they are going into a convection oven at around 400F. Your idea might turn them into haute cuisine - brown butter sweet potatoes.

Cindy,
I think butter browns good. I make potato slices a quarter inch thick, melt butter in a cake pan, add a single layer of potatoes, turn to coat both sides and bake at 350° for 40 to 45 minutes. YUM!

Gosh - you're making me hungry!

Laughing. It's modified from a recipe my sister found when we were kids. Same instructions, but top it with crushed cornflakes and shredded cheddar cheese. It's now called ''Crunch Top Potatoes'' and we had it quite often.

Growing up we had 3 cooks at school and the best thing ever were one of their potato dishes. Peeled, whole, small potatoes coated in butter and baked till crispy. She was pleased when we raved about them. It made the recipe book the town put together.