Secret Desires – I Love Root Vegetables

sunflowers I’m out of the closet! Yes I ready admit I love root vegetables. All, well almost most all of them. Beets, radishes, turnips, carrots. Potato’s in all of it’s colors, shapes, sizes and colors. Whether that potato be Irish, Yukon, Russian, Polish or if it’s a sweet potato or even a Yam.
Don’t pass up or ignore the ugly looking lesser known and eaten, Jerusalem Artichoke (a member of the sunflower family).

Who could go through life without Garlic, Onions in all it’s different varieties. White, yellow, and red ones. Scallions, small green onions and chives. No salad or pasta sauce is complete without the addition of one or more of these onion family members.

Spinach gets all the good press, but, young tender beet and turnip greens are colorful, tasty as well as being a healthy food. Every part of these root vegetables are eatable, tops and roots. Raw, pickled or cooked they taste great.

Radishes have a undeserved bad reputation. Pulled and served, young radishes are tender and tasteful. Harvest radishes while still young, small and tender. “before’ they become tough, woody, or developing a hot flavor. In a salad radishes are tasty, colorful and if you are a calorie counter, radishes ๐Ÿ™‚ Grin have almost no calories or other real food value. So eat all you want and no need to watch your waste line.

Eat radishes fresh from your garden. Radishes do not store well and should never be stored by canning or freezing.

Healthy good tasting foods fresh from your garden to your table.

Not from the U.S.A. Leave a comment telling us about your home town and country

Why is common sense so uncommon?
Donโ€™t be Shy. Leave me your comment(s)


7 responses to “Secret Desires – I Love Root Vegetables

  1. Turnips. Love ’em. I’m the only one in my family who does. Good post! ๐Ÿ™‚


  2. Me too! Roasting transforms root vegetables into such great food. A little olive oil, sea salt…irresistable!


    • Re Johanne Lamarche – Something I had never had but loved. Boil small potato in very salty water and in their skin, when cool to touch, squash potato’s breaking their skin, exposing fresh boiled salty potato. Brush with malt vinegar, broil (500 degrees) until browned and crispy, brush again while very hot with malt vinegar, serve while very hot.
      Happy Cooking


  3. I wholeheartedly agree and love root vegetables, have you tried blistering radishes? Cooking radishes seems weird to me.


    • Re theshrubqueen – ๐Ÿ™‚ Grin, I really like radishes. I have tried pickling them, in stir fries, soups and stews. However fresh, raw in a salad is tops for me.
      Happy gardening


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