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
Produce at its seasonal peak is striking….
![]() |
Turnips |
![]() |
Radishes |
![]() |
Radishes |
![]() |
Radishes |
![]() |
Carrots |
![]() |
Beets & Turnips |
Last Updated on October 13, 2010 by Liza Hawkins
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! 🙂