Parsnip Fiasco - Our Apologies

I got my share yesterday and was so looking forward to cooking the tender,  young parsnips - only to find they were woody!  If you've tried to eat them, I'm sure you know what I mean.  So I called David this morning to alert him to the problem.  He'd been delivering the parsnips to restaurants for weeks - and no one said anything to him.  So he ran to the field to check.  Sure enough.  All 10 rows of 200 feet are woody.
So he immediately called the restaurant to apologize and ask if theirs were woody too.  They said, "Yes, they started to get woody last week, so we stopped serving them roasted.  But we love using them for soups.  Nothing beats the sweet flavor of a young parsnip!  The soft flesh on the outside falls off into the soup and the woody part continues to flavor.  We just take them out before serving the soup."
The restaurant said you CAN steam them and eat the outside flesh that is soft - but it seems like a lot of trouble to me.  Adding to a soup sounds easier.
David and I agreed that there needs to be more quality control before the shares go out.  We don't want our subscribers to have the frustrating experience I had last night - which is to scratch my head and spend an hour trying to follow one of the roasting recipes I posted - only to find they were inedible that way!  Our sincere apologies for any inconvenience this has caused you.
In David's defense, he never imagined this could happen in a week's time, so he didn't think to check them.  He's calling the Utah State Department of Agriculture to help shed some light - because he's grown lots of parsnips and never had this happen.
David wants to make it up to all the subscribers by offering some extra berries when they are ripe.
Again, our sincere apologies for any inconvenience this has caused.  Thanks for your understanding and support.