WHAT’S IN THE BOX:
Onions-red and yellow
Cipollini onions-red and yellow
Red Chieftain potatoes
Scarlet queen turnips
This week is heavy on the root vegetables. We have two new roots on the scene. The first is rutabaga. They are not terribly attractive, but they are sweet, crunchy, subtle, and very versatile. They are a white-ish cream-ish color with light purple shoulders. I have a neighbor who is from Iceland whose mother would give her and her brother raw rutabaga as an afterschool snack. Mention that when your kids complain that there is “nothing good to eat” after school!
Peel, or not, and slice them up. They are really quite lovely eaten raw. Watermelon radish is the other guest root. They are smaller, rounder, and mostly white. When cut open they are a vibrant pink inside. This time of year when fresh greens are becoming more scarce (thanks be to frost and rain) raw root veggies really fill that void. We often put out a platter of sliced carrot, rutabaga, scarlet turnip, radish, and kohlrabi (if we have it) on the dinner table to accompany the rest of dinner. All of the roots mentioned above are also very good when added to soups, stews, and oven root roasts.
To help you utilize all the roots, here are a few recipe suggestions:
Cauliflower is also an unexpected treat. We only grow it in the fall, as we find the summer heat to be too stressful. So, lucky you; t survived the frost and it as tasty as ever. Try these recipes.