We are excited to have this bonus last share of the season for you this year! Our fall crops did really well, so we have so many beautiful root veggies to share with you. These are also the sweetest root veggies of the year, because they concentrate sugars in their roots when the temperatures dip below zero. Root veggies are great because they can keep for several months if stored properly. This link below gives some great info on how best to store your root crops. Ideally, you should store them in the refrigerator in a humid environment, but if you're basement is cool enough, you could get away with storing them in a box that allows for airflow, but still can keep some humidity. Read on for more ideas in the link:
I've included pictures of the scarlet turnips and rutabaga in case you are having trouble identifying the roots in your share. The watermelon radishes have a greenish pink hue on the outside (they are bright pink inside) and the salad turnips are white. Both of those roots will be bagged. As for what to do with all of these lovely roots, the simplest way to cook them is roasting. I love a good roasted roots mix with a winter meal. Just chop all of your roots into 1-inch pieces, coat with oil and sprinkle with salt, then roast in a 400 degree oven for 20-25 minutes. I did this with rutabaga and carrots last week and my son thought the rutabaga smelled like roasted broccoli. Honestly, it tasted really similar to roasted broccoli stem (they are related vegetables). I'm quite impressed with the rutabaga this year! Other ideas, include making a root veggie puree soup, or adding chunks of root vegetables to a hearty beef stew. I've included several links to recipes below to give you some ideas of delicious things to make with your bounty.
Thanks for your end of season support this season! Even though this holiday season will different and a bit more lonely than usual, we hope that you find some joy in the slow and simple.