I'm ROOTING for you!

I'm ROOTING for you! An in-depth guide to growing, harvesting, storing, and cooking root vegetables Thu, 03 Oct 2024 22:30:28 GMT https://carmeninthegarden.substack.com/p/im-rooting-for-you As the leaves turn golden and the air becomes crisp, it's the perfect time to turn our attention underground—to the wonderful world of root vegetables. These nutrient-packed gems are the backbone of hearty fall and winter meals. In this comprehensive guide, we'll explore everything you need to know about growing, harvesting, storing, and cooking root vegetables. Let's dig deep!

In today’s post:

Introduction to Root Vegetables

Growing Root Vegetables with specific tips and tricks

Harvesting Techniques

Storing Your Harvest

Recipe Ideas to Try

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Introduction to Root Vegetables While they are not all part of the same vegetable family, I like to lump these vegetables together because the growing conditions for each tend to be remarkably similar. Root vegetables are the edible roots of plants, prized for their flavor, versatility, and nutritional value. Common root vegetables include:

Beets: If I could write a love letter to any one vegetable, I think it would be beets. I actually had never eaten a beet until growing them myself. Entranced by seed packages and the famed Chioggia candy-striped beet, I grew them on a whim. And like most soulmates, I was swept off my feet. Earthy, sweet, long storage life, wide cooking variation—beets are the object of my affection. Beets grow underground, but both the root and the leaves are edible and packed with nutrients.

Carrots: Ah, the humble carrot—a garden staple that brings a burst of color beneath the soil. There's something magical about pulling up a carrot and revealing its vibrant orange (or purple, yellow, or red) hue. Freshly harvested carrots are incredibly sweet and crisp, a world apart from their store-bought counterparts. I love munching on them raw, roasting them to bring out their natural sugars, or grating them into salads and baked goods. Carrots are not just tasty; they're also rich in beta-carotene, fiber, and antioxidants.

Turnips: Turnips may not be the star of the vegetable world, but they hold a special charm for me. Their slightly peppery flavor and tender texture make them delightful when roasted or added to soups and stews. Young turnips can be eaten raw, adding a spicy crunch to salads. Plus, turnip greens are edible and highly nutritious, offering a bonus harvest from the same plant. Easy to grow and quick to mature, turnips are a rewarding addition to any garden.

Parsnips: Parsnips are like the sweet, nutty cousins of carrots. They have a creamy white color and a unique flavor that deepens after exposure to frost. I enjoy roasting parsnips with a drizzle of honey and herbs, which caramelizes them into a delectable side dish. They also add a rich depth to soups and purees. Growing parsnips requires a bit of patience due to their long germination period, but the payoff is a hearty root vegetable that's perfect for warming winter meals.

Radishes: If you're looking for instant gratification in the garden, radishes are your go-to. These speedy growers can be ready to harvest in as little as three weeks! I adore their crisp texture and peppery bite, which adds zest to salads, sandwiches, and stir-fries. Radishes come in an array of shapes and colors, from the classic red globe to the elongated French Breakfast and the stunning watermelon radish. Don't overlook the greens—they're edible too and can be sautéed like spinach.

Sweet Potatoes: Sweet potatoes are the embodiment of comfort food dug straight from the earth. Their rich, sweet flavor and creamy texture make them a favorite for baking, mashing, or frying. Growing sweet potatoes is a joy as you watch their lush vines sprawl, knowing that tasty tubers are developing underground. They're also packed with vitamins A and C, fiber, and potassium. A versatile kitchen staple, sweet potatoes can be used in both savory dishes and desserts.

Rutabagas: Often overshadowed by their root vegetable cousins, rutabagas are a hidden gem. They have a mild, sweet flavor with a hint of bitterness that becomes mellow and buttery when cooked. I love using rutabagas in mashed vegetable medleys, roasting them with herbs, or adding them to stews for extra heartiness. They store exceptionally well, making them a reliable source of nutrition during the colder months. Plus, they're rich in vitamin C and fiber.

Kohlrabi: Technically not a root vegetable, but for today I’ll let it slide. Kohlrabi's edible bulb actually grows above ground and is crowned with gorgeous foliage akin to broccoli leaves. Fun fact: its name combines the German words for cabbage ("kohl") and turnip ("rabi"), which is fitting given its taste and texture. The bulb is crisp and juicy with a mild, slightly sweet flavor reminiscent of a broccoli stem or cabbage heart. I enjoy kohlrabi sliced thin in salads, spiralized into noodles, or roasted to enhance its natural sweetness.

Growing Root Vegetables

Root vegetables are rewarding to grow and can provide a bountiful harvest if you follow some general guidelines. Below are tips that apply to all root vegetables, followed by specific growing instructions unique to each variety.

General Growing Tips

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