Parsnips & Leeks

[peeejaay]

Hi Everyone,
Our allotment has fed us so well over the winter that we still have loads of leeks and parsnips in the ground which are going to rapidly go to seed and become woody. I don't want to lose them all as obviously "the hungry gap" is now imminent. What's the best way to keep them as long as possible. I mostly want them for soup so perfection is not required. Thanks in advance for any advice you can give.
PJ

[binley100]

Make soup and freeze it in batches ?

[ginger ninger]

Pull them, blanch them and then freeze them in portion size bag's.

[piskieinboots]

Parsnips can also be dry stored - remove soil, trim foliage, pack roots in boxes of sand

OR

Parsnip wine

Leeks, as Binley and GN have said

[Paulottie]

I tried some parsnip wine last year...got to say it was considerably more pleasant than it sounded. Can't say it would be the first thing I'd open but worth doing.

[elsie-scot]

Probably just set aside time for a major soup making session.

Not my works but -Leeks are unfortunately not a good candidate for freezing or canning unless you plan on using them in soups or other recipes rather than as a main dish. Freezing tends to turn them to mush and lends a bitter taste.

If you decide to freeze leeks, cut into slices or whole lengths. Seal in airtight bags, freeze, and use within three months. To preserve flavor, do not thaw before cooking further. Use frozen cooked leftovers for soup within three months.


You could let some go to seed, either to save, or just to have some very pretty flowers

[Shadylane]

[QUOTE=piskieinboots;639331]Parsnips can also be dry stored - remove soil, trim foliage, pack roots in boxes of sand

I did this with a mix of sand and soil - stored in cardboard box in the garage. Went in there about a week ago and there were 6 inch high shoots coming out of the soil, they'd gone hairy too.
What you could do is boil them, mash them, then freeze. That's what I'm doing with some of em. When I get round to it