Rooting for You!
Rooting for You!
This week’s exciting eating in season highlight features the versatile and delicious root vegetable. Root vegetables are low in calories, high in vitamins, minerals and antioxidants and are very nourishing, as you would expect. High in fiber and slow burning carbs, root veggies which may help boost gut health. Growing underground, root vegetables soak up… Read More »
This week’s exciting eating in season highlight features the versatile and delicious root vegetable. Root vegetables are low in calories, high in vitamins, minerals and antioxidants and are very nourishing, as you would expect. High in fiber and slow burning carbs, root veggies which may help boost gut health. Growing underground, root vegetables soak up all the nutrients the earth has to offer making them an important food staple for this time of year. Known for their nutrient dense content they have sustained life during the cold harsh winters for many generations coupled with their easy and long storage capabilities.
Root crops are cool season veggies that we plant in early Spring and Fall. We grow several varieties of root vegetables on our farm including carrots, parsnips, radish, turnip, beets, potatoes, to name a few. Vegetables are classified into categories defined by which part of the plant is eaten. For example, a bulb consists of onions, leeks and garlic, whereas, stem veggies are comprised of asparagus & rhubarb. Fruit vegetables consist of cucumbers, peppers, tomatoes, pumpkins & melons. Seeds consist of peas & beans, flowering veggies consist of broccoli and cauliflower, while lastly root vegetables (and tubers) consist of sweet potatoes, celery root, cassava and Daikon radish. Radishes are one of the fastest root vegetables to grow on our farm. Typically we can harvest them in four weeks time making them something that you will see on our farm most of the year whether in our fields or in our greenhouses.
Root vegetables are so versatile in the culinary world. They can be air-fried, baked, boiled, braised, grilled, mashed, pressure-cooked or
roasted. They taste great made into hashes, slaws, soups or gratins’ or hold up well made into quick fermented pickles. Toss into soups, salads, stir fries or sandwich wraps. Most root vegetables can be eaten both raw and cooked with the exception of potatoes. Best eaten raw are carrots, radishes and beets. Cooking root vegetables enhances their flavor and texture and brings a Unami quality to their taste.
Looking for some different ideas for enjoying root vegetables? Make root veggie chips by peeling and slicing thin then rising under cold water and allowing to dry before baking in the oven. A simple sautéed carrot with maple drizzle goes so well with just about anything. Or try a fresh carrot slaw to enjoy a great crunch.
How about this easy sheet pan roasted root vegetables specially crafted by our culinary and educational specialists, Miss Jenn. This is a great way to prepare basic veggies to have on hand in your refrigerator with very little clean-up. These veggies can be used to create a variety of leftover meals. Top rice with roasted veggies for a satisfying bowl or add these roasted veggies to soups and stews or stuff into wraps. You may also choose to add the veggies on top of greens for a roasted veggie salad adding in beans or cooked chicken for a complete meal.
We hope we have encouraged you to try eating in season with us on our farm for your optimal health and well being. Best wishes from our farm kitchen to yours! Xo
