February {Root Crops}

Root crops have become an increasingly important part of our farm offerings.  We grow them out in the field in spring and fall and in high tunnels (unheated greenhouses) during winter months.  Carrots, turnips, radish, and beets are added to soups, stews, and roasts. They can be sautéed in no time with a little olive oil (or cooking fat of choice) and your favorite skillet.  Simply cut to your desired size, place in hot fat, and cook until soft. We tend to like our vegetables cooked a little longer till crisp.

One Pan Roasted Root Crops
Carrots
Beets
Turnips
Sweet potato
Onion
Any other veggies you have on hand
Olive oil
Salt and pepper to taste

A large baking pan makes cooking a lot of vegetables at once.  Perfect for farmers with lots of seconds to use up and CSA customers.  I'm known to throw root crops, broccoli, cauliflower and even bok choy on the same pan and place in an oven set at 350 degrees for 30-45 minutes.  This is perfect for a big get together or batch cooking for the entire week.

We love juicing beets and their greens, and so do many of our customers at Community Farmers Market.  Turnips can be mashed up just like taters for a lower carb option. During a season when greens are at their peak root crops add more substance to meal time.