My great grandmother in West Virginia had a root cellar. I remember hiding in the dim, cool space with my cousins during family reunions and playing between the potatoes and turnips; I remember the summer we accidentally broke a dozen jars of apple butter, and because I was the youngest, I was a scapegoat for the crime. I keep a second refrigerator and freezer in a utility room in my basement nowadays, but it carries none of the charm or whimsy of the real, old-fashioned root cellar.
Roots, and their close companions tubers, live a far different life in modern times. The dampness of the root cellar was perfect for these humidity loving-crops! If you’re storing them in your refrigerator, you’ll find most of them will keep best snuggled up in a damp towel. The greens from your radishes, turnips, and beets are all edible (and delicious), but these leafy parts should be removed and enjoyed quickly to help your roots last. Store them away from fruits, particularly apples, as the fruits can emit ethylene gas that damages the often thin-skinned roots. The comparatively long shelf life of these underground treats is due to the continuing biochemical respiration that takes place after harvest.
A botanist would point out that both the root and tuber structures of a plant are designed to act as a warehouse of nutrients for the parts of the organism growing above ground. Root vegetables get a “bad rap” because they are often a starchy vegetable,high in complex carbohydrates, but they are equally high in fiber and antioxidants. Complex carbohydrates provide us with the same sustaining energy they supplied to the original plant! Carrots and sweet potatoes are our most well-known roots, but their succulent relatives turnip, radish, beets, rutabagas, and sunchokes deserve equal billing.
As you see these tasty morsels in the last few weeks of your CSA shares (or in your Winter CSA!), remember that they were once hoarded like treasure, nourishing families through the long months between growing seasons. These are some of our favorite ways to prepare this week’s roots:
If you try one of these dishes, or have a delicious recipe of your own, let us know!
Thanksgiving Turkeys
Only a few more weeks to put down a deposit on a fresh, pastured heritage turkey for Thanksgiving from our friends at Day Spring Farm in Middleburg, VA. Orders can be placed during any CSA pickup, including the Boat House. Get your roasting pans and fryers ready!
Eat well, be well, and dig deep into the magical time remaining in this CSA season,
Ashley, Collin, John, Rory, Lex, Nate, James, Alexandra, the black dog squad, and all the happy animals and crops quietly preparing for Winter
