Wonderful World of Winter Roots!

A few years back, while I was cleaning out the hoophouse and listening to the radio, I got really annoyed at a food writer’s take on seasonal eating. She spent the entire time complaining about winter vegetables. She was feeling the pressure to eat seasonally and was frankly making accuses not to. I distinctly remember her calling winter vegetables sad and boring. I don’t mean to box people into one way of eating, I just thought the food critic’s piece, which felt mostly like an exercise to make herself feel better, didn’t need to be out in the world. If anything we should be encouraging people to eat vegetables period- and winter vegetables, several of which are unknown to many households, should be celebrated! Plus they are very versatile! They can be mashed, roasted, pureed, fried, hidden in baked goods, or even enjoyed raw in grated salads and slaws. Come March I will be craving garden fresh tomatoes as much as anyone, but until then there is lots of time to enjoy winter roots!

A spread of winter vegetables grown on the farm

A month ago, 2nd Street Market staff asked me to teach a class on root vegetables for them to video tape. I brought in vegetables that are in season in Ohio right now, discussed simple ways to cook them and store them, and brought in 2 favorite recipes. The video is up on YouTube now! If you know everything there is to know about root veggies you can skip ahead to minute 8 for the recipes- a cheesy carrot casserole and a kohlrabi and radish salad with cilantro and ginger!

If you are wondering how to get your hands on these winter vegetables, we are having a sale this Saturday! Orders must be placed ahead of time from the webstore and picked up at the farm (10786 Mile Rd. New Lebanon 45345) on Saturday. We are taking orders until Thursday evening at 8. Visit the store here. This winter, I hope you create a dish or two that you love and discover a vegetable or two that you didn’t know you liked!

One thought on “Wonderful World of Winter Roots!

  1. I totally agree with this post; root vegetables don’t get the respect they deserve! Emily, your video on root vegetables was great. Our favorite recipe calls for a mix of cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil poured over the veggies (I used turnips, carrots and Japanese white sweet potatoes), which are then roasted at 400 degrees for 40-50 minutes. This dish is so comforting when the cold weather arrives! https://www.washingtonpost.com/recipes/sweet-and-spicy-roasted-root-vegetables/14292/

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