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1 lb

Before sugar was readily available, parsnips were used to sweeten jams and cakes. Grate finely to use for a unique pizza crust; slice and bake to make crispy chips; purée with sautéed leeks for soup and garnish with parsley.

Harlow Farm, Westminster VT

Harlow Farm has been family owned since 1917 and has been certified organic since 1985. Paul Harlow, the owner, is the third generation to farm here. But the Harlows aren’t unique —Westminster, located in the fertile Connecticut River Valley, with some of the best agricultural soils in the country, has always been an important farming town. Harlow Farm, one of the earliest organic vegetable farms in New England and is still one of the largest, now includes the original home farm and Harlow Farmstand, owned and operated by brother Dan Harlow. It includes Kestrel Farm, also located in Westminster, and River View Farm in Putney. All three farms have been conserved through the Vermont Land Trust. Harlow Farm was named Vermont Sustainable Farm of the Year in 1998, the second year the award was given. Currently, Paul and many hard-working employees raise about 150 acres of organic vegetables. Lettuce, which grows well in the rich, well-drained soils of the Connecticut River Valley, is one of their largest crops. They also grow lots of beets, carrots, sweet corn, squash, kale, and cabbage. Harlow Farm also raises organically fed cattle, pigs, turkeys, and chickens, who eat well on farm pastures and excess vegetables. There are 800 free-range laying hens that are fed organically and take advantage of the rich diversity of worms and bugs around the farm.

Remove any greens, and store wrapped in paper towels inside a reusable plastic bag in the crisper drawer of the fridge for up to two weeks. 

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