Ennui of Me

*puts a dandelion in your hair*

See, the first time I grew parsnips, I fucked it up good. I hadn't seen parsnips sprouting before, right, and in my eagerness I was keeping a close eye on the row. And every time I saw some intruding grass coming up, I twitched it right out, and went back to anticipating the germination of my parsnips.

But it turns out parsnips take a bit longer than anything else I'd ever grown to distinguish themselves visually. It's just the two little split leaves, almost identical to a newly seeded bit of kentucky bluegrass when they first come up, and they take a good bit to establish themselves and spread out flat before the main stem with its first distinctive scallopy leaf gets going.

I didn't get any parsnips, not that year, because I'd weeded them all out as soon as they showed their faces, with my 'ugh no that's grass' twitchy horticulture finger.

The next year, having in retrospect come to suspect what had happened, I left the row alone and didn't weed anything until all the sprouts coming up had all had a bit to set in and show their colors, and I've grown lots of parsnips since. They're kind of a slow crop, not a huge return, but I like them and watching them grow and digging them up, and their papery little seeds in the second year, if you don't harvest one either on purpose or because you misjudged the frost, so it's worth it.

-ancient roman posca: water, red or white wine vinegar, honey, salt, herbs (coriander, mint, thyme)

-switchel: water, ginger, vinegar, sweetener, lemon, salt

-ayran: yogurt, water, salt, mint

-sees the reports of the heatwave in Europe-