When winter gives you loads of parsnips, 4 giant bunches of mustard greens, green onions, and garlic....you get creative. Eating with the seasons is a challenge, but it's one that I've grown to love. Not only is it more affordable (seasonal food grown locally often costs less than out-of-season tomatoes and produce grown in Mexico our South America and shipped in from thousands of miles away!), but it's also fresh and full of flavor. Did you know parsnips actually get sweeter when the temperature drops? The cool weather causes the sugars to concentrate. And hearty mustard greens pack a flavor punch in the cold winter months-- they are peppery and bitter and delicious, with just a hint of mustardy flavor, which makes them perfect for blending in salads or topping sandwhiches.
My favorite thing to do when I've got an abundance of root vegetables is to make a dreamy, creamy soup which I can pack for lunch or freeze for a later day. And when I've got too many greens or herbs that I don't want to go bad-- I turn them into pesto. Lucky for me, the combination of sweet parsnips and peppery pesto made a perfect pair.