Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips' flavor to mellow. The result is a magically sweet, tender root. Christa from Jericho Settlers Farm says they even smell great, "after we've washed a batch and put them in the walk-in cooler the cooler smells sweet for several days."
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