Back in October we brought in half our parsnips and left half in the ground, and when I dug them up yesterday they were monsters. Hopefully the cold weather has concentrated their flavor without the texture getting too fibrous. But if they've matured into that sweet, cinnamon goodness, then I don't mind cutting out a tough core one bit.
We also checked on the horseradish, and sure enough, the roots have been going crazy underground. Recently I've been on an Eastern European kick and eaten at a couple of Russian restaurants in New York and Washington, DC. Their savory infused vodkas knocked my socks off, with the horseradish infusion being my favorite. So we broke off a good-sized piece of root and I shaved it and put it in vodka this morning. In a few days we should have a bracing winter tonic. Some people swear that a shot of horseradish vodka with a spoonful of honey stirred into it will clear your sinuses and ward off an oncoming cold. A more genteel person might use this infusion for a spiced-up bloody mary. In the interest of science, I will try both and report back.