Root Vegetables

Here’s some great info on root veggies from our friends up north at Fresh Choice. 
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Beets, turnips, potatoes, carrots, parsnips and sweet potatoes are some of the more common root vegetables.  ‘Yams,’ an orange variety of sweet potatoes, are also a popular choice. Local growing seasons are:

• Beets:  July-October
• Carrots:  July-November
• Parsnips:  August-April
• Potatoes:  June-October
• Turnips:  May-February

Root vegetables grown in other parts of the world and can be purchased year-round.

Some ideas for preparing root vegetables: 

• Mash together cooked carrots, parsnips and turnips – add a little minced garlic or garlic powder and a dab of butter or non-hydrogenated margarine.
• Toss root vegetables in a little olive oil and balsamic vinegar, add dried rosemary and roast in a 400° F oven.
• Make oven fries by cutting sweet or white potatoes into coins or strips, toss with a little olive oil and bake in a 400° degree F oven.
• Add raw grated carrots or carrot coins to salads such as coleslaw or tossed salads.
• Add carrots, parsnips, potatoes and turnips to fall and winter soups.
• Use colorful beets in soups (such as borscht), salads, pickles, or eat them roasted or glazed.      More…