YES, WE WERE THAT DESPERATE. It was almost like something out of Gone With the Wind. Over the last holiday season we had one snowstorm after another, and after four days of being snowed in, we went out to the garden with a kettle of boiling water and poured it over the carrot patch. Sure enough, we were able to pry out four or five good sized frozen carrots from last season. Of course we had plenty of canned veggies in our basement, but sometimes you just want something fresh (or at least frozen-fresh.) Plus we were a little bored.

One of us is not a huge carrot fan (we’re not saying which) but we both crave parsnips from time to time. Our favorite preparation for them is to roast them then puree. They’re actually sweeter than carrots. We’re thinking about making a parsnip pie when they come in this year. What do you think?

Here are the types of carrots and parsnips we’re thinking about growing this season. Any kinds you would add?

BELGIAN WHITE CARROT – Introduced before 1863, this carrot has been noted by Burr for its remarkable productiveness even on poor soils. It is considered the best white carrot. Roots are pure white with green shoulders and 8 10 in. long. Practically coreless and very mild flavor. Delicious in stews, soups or raw.

COSMIC CARROT – Deep purple on the outside with vivid orange-yellow interior. Somewhat spicy.

CHANTENAY LONG TYPE, ROUGE DEMI CARROT – Longue de Chantenay Developed in France in the 1830′s, this carrot has exquisite flavor. Roots are deep orange, approximately 5 7 in with tender flesh. Superb for juicing, canning, freezing or fresh.

NANTES SCARLET HALF LONG CARROT – Introduced pre 1900, this carrot is an old favorite because of its sweet flavor and fine grained flesh. Roots are cylindrical, blunt tipped, 7 in., nearly coreless. Very good for juicing. Keeps well through long season. Can be harvested all winter if protected with mulch.

SUGAR HOLLOW CROWN PARSNIPS–  Introduced in 1850, this parsnip is still the most popular commercial variety. The white roots are 10 15 in. long, smooth and tapered from 3 in. diameter. Few hairy side root. Flesh is sweet, tender and fine grained. Frost hardy.