In Season: Root Vegetable Bliss
Produce at its seasonal peak is striking….
FALL
 |
| Turnips |
 |
| Radishes |
 |
| Radishes |
 |
| Radishes |
 |
| Carrots |
 |
| Beets & Turnips |
Photos and produce courtesy of Truffula Seed Produce.
Last Updated on October 13, 2010 by Liza Hawkins
Liza Hawkins
Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!
3 Comments
erica
Okay, but what does one actually do with root veggies? Except put on a salad?
Heather A.
I’m a fan of roasting root vegetables. Toss them with a little olive oil with a few herbs (thyme, etc.) salt & pepper, place on a foil lined baking sheet pop in a 400 degree oven for about 40 min. Stirring at least halfway through until golden brown. I also like to use them in stews and soups. Parsnips are also great mashed with potatoes.
Liza
Heather – I couldn’t have said it better! 🙂