Mashed Turnips or Rutabagas

A bowl of mashed rutabagas with a potato mashed in the bowl nest to a stick of butter

If you’re not quite sure how you feel about turnips and rutabagas, try either of them steamed, mashed, slathered in butter, and topped with coarse salt and fresh pepper. If that doesn’t convince you to love these humble root veggies, here are three more reasons:   They’re a rugged and resourceful veggie. Both rutabagas and […]

Roasting Winter Veggies

Wedges of potatoes, carrots, and parsnips roasted on a baking sheet

The first winter I was a member of a CSA, I was overwhelmed by the number of root vegetables I received. I learned to make a few family favorites like Beet Salad and Kohlrabi Bake, but I worried I wouldn’t be able to use all the winter veggies I was getting, especially on busy weeknights. […]

Fall Tossed Salad

Close shot of salad of mixed greens, mung bean sprouts, nuts, seeds, carrots

Hello, Fall Tossed Salad! When cucumbers and tomatoes are no longer in season, you might find yourself feeling a little less inspired to make tossed salads. To keep things interesting during the colder months, I highly recommend making homemade mung bean sprouts. The process is easy but does take forty-eight hours for the beans to […]

Prepping & Storing Root Vegetables

An overhead photo of a plate with four sections. Each section has slices of root vegetables cut into wedges

Pictured above from left to right: daikon radish, purple mu radish, kohlrabi, and rainbow carrots.   Have a makeshift root cellar? Root vegetables do fine in the refrigerator, but an overcrowded produce drawer can feel overwhelming. A cool basement in the late fall and winter can be a useful place to store excess root vegetables. […]

Scarlet Turnip

scarlet turnip cut in half

Scarlet Turnip Veggie Type: Root Season: Late summer through fall, but can be stored through the winter Peak months: August-October Uses: It might look like enormous radish, but it’s actually a turnip! Try Scarlet Turnips stir-fried, grilled, or roasted in a veggie medley. You can also simply pan-fry them with butter and thyme or slice […]

Purple Top Turnip

Purple top turnip

Purple Top Turnip Veggie Type: Root Season: Harvested late summer through fall and stored through the winter Peak months: Harvested August-November Uses: The purple top turnip is the most common and recognizable variety of turnip. They’re delicious steamed, mashed, and topped with butter and salt and pepper. They’re also great stir-fried, roasted, or pickled. Remove […]

Hakurei Turnips

hakurei turnips

Hakurei Turnip Veggie Type: Root, Greens Season: Spring-Fall Peak months: Hakurei turnips thrive in mild warm weather and will take a break in the hotter months of the summer (July-August) Uses: Separate the leaves from the roots and you have two amazing flavors to work with. The leaves can be eaten raw in salads or […]