Kevin and I started some parsnip wine the other night. It used 5 lbs of parsnips for one gallon! And barely used them. I thought we'd end up with a sloppy mess of parsnip mush that would go straight into the compost. But the recipe said boil until tender but not mushy and then remove the parsnips. So they were still very edible. ...So now we are up to our eyeballs in parsnip soup. Luckily we had a dinner guest last night to help us get through some. We have some more to eat this lunchtime but the rest has gone into the freezer. I am glad we were able to get maximum use of those parsnips.
The soup tasted really good. Very rich which is why it's usually served as a starter (but that's no way to get through it). I used this recipe as a guide and replaced the heavy cream with raw cashew cream a la Dana Shortt like I did here.
In other brewery news, we also started some wine made from Welch's grape juice, recipe here. And we are attempting to start some black currant wine using Ribena but the yeast just won't get started. We have also had a chance to taste mostly everything from our cellar. Everything has been very good. The clove wine was a hit over Christmas, a great liqueur type drink that I think should be a Christmas tradition. The pineapple wine was pretty good, quite pineapple-y and quite dry. Might make it again someday. And the dandelion wine was finally ready over Christmas and it was delicious, should definitely make that every Spring.
And here's a picture of the little piglet gobbling up his own little bowl of popcorn last night. He was so into eating it he didn't even flip the bowl over right away.