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Originally posted by Amanda:
We were welcoming Spring here in PA too, when all of a sudden we had a relapse of Winter, including a strange blasting snow squall.

It was brief but led to a completely blinding white out. It caused a massive pile-up on a major highway. Eighty car crash including several tractor trailers causing six deaths and dozens of injuries. Was almost impossible to reach them for rescue.

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Originally posted by wtg:
Snowing like crazy here but only sticking a little on the lawn. Early April snow is not unheard of (we've had a couple of doozy storms in the past) but certainly not welcome. I want to be out in the yard and the snow is getting in the way.

Radishes!! One of my favorite spring crops and a wonderful early childhood memory of planting the seeds with my Dad. We'd harvest them and eat them smeared with a little butter and a sprinkle of salt. It's a Lithuanian thing...

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What is Parsley Root?

Though its root sets it apart, parsley root is indeed a variety of parsley. Parsley is a member of the carrot family, which goes a long way to explain its appearance. Although its root could be mistaken for a parsnip or a white carrot, its flavor is most similar to celery. Its texture is dry like a parsnip, however, and it can be cooked like one. The leaves are broader and tougher than those of herb parsley varieties, and their flavor is stronger and a bit more bitter. They’re great for garnish, or as an herb when you want a bold taste.