I’m not on a raw food diet; but my oven would have me that way. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. So what was going to be a simple side dish of roasted root vegetables — just carrots and parsnips — turned out even simpler. And arguably more delicious, or at least, more refreshing.
It’s the last hurrah for these winter root vegetables, while just-sprouted spring greens prepare to take over the scene. Strange to think that apples, which were harvested way back in the fall, are still just as plentiful at the farmers’ markets around here. I just ate a red Cortland one that was as crisp as a snow pear. The carrots are as juicy as ever, too; these ones stained my hands orange and bled onto the bottom of the bowl over time, just like any good carrot should. Parsnips look visibly hardy, kind of like a rugged sailor with its scraggly wisps and deeply punctured wrinkles. And they are, too, withstanding the months locked in cold storage staying crisp.