Farmers' Market Report: Colorful Roots

Farmers' Market Report: Colorful Roots

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Emily Han
Jan 7, 2009

We don't always think of January as a time for brilliantly colored produce, but on a recent trip to the farmers' market, we were dazzled by the array of root vegetables like turnips, beets, and rutabagas. These lovely pink, purple, and orange jewels bring color, flavor, and earthy comfort to our winter table.

posted originally from: TheKitchn

Beets get a lot of attention here at The Kitchn, and for good reason. They're sweet, earthy, and versatile – equally delicious roasted or raw.

Other winter roots like turnips and rutabagas tend to be underappreciated, but we've been incorporating them into our cooking more and more. Not only are they inexpensive, but they're subtly sweet and tender when roasted, braised, or puréed.

When buying beets, turnips, and rutabagas, look for firm, smooth roots and fresh green tops. To store, trim any leaves down to half and inch and keep the unwashed roots in a bag in the refrigerator for up to two or three weeks.

Related: Farmers' Market Report: Weiser Family Farms

(Images: Gregory Han and Emily Ho)

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