Hello, permaculture pals! November is upon us, and as the crisp fall air settles in, it’s the perfect time to gather up the hearty root vegetables from our gardens. These subterranean treasures have been quietly growing throughout the summer, storing energy and nutrients just below the soil surface. Let’s explore some of these November-harvest root vegetables, their health benefits, and how to store them for extended enjoyment.
Rooting for Beets
Beets, with their rich, earthy flavor and vibrant color, are a wonderful source of fiber, folate, and vitamin C. They can be stored in a cool, humid location for several months.
Carrots, a Crunchy Treat
Carrots are packed with beta-carotene, fiber, and antioxidants. Harvest them after the first frost for the sweetest flavor. To store, remove the tops and keep the carrots in perforated plastic bags in the refrigerator.
Parsnip Power
Parsnips, often overlooked, become incredibly sweet and aromatic after a frost. They’re a good source of vitamin C, folate, and fiber. Parsnips can be left in the ground and harvested as needed throughout the winter, or stored in a cool, humid location similar to beets.
Turnip the Nutrition
Turnips are an excellent source of vitamin C. The greens are also edible and full of nutrients. Store turnips in a cool, humid location, cutting off the tops and tail, leaving about half an inch.
A Recipe to Try: Root Vegetable Roast
Now you’ve got a beautiful selection of root vegetables, let’s put them to good use in a simple, comforting dish that celebrates their unique flavors.
Ingredients:
- 2 beets
- 2 carrots
- 2 parsnips
- 2 turnips
- 2 tablespoons olive oil
- Salt and pepper to taste
- A few sprigs of fresh rosemary
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and cut your root vegetables into similar-sized chunks.
- Toss the vegetables in olive oil, salt, and pepper.
- Spread the vegetables out on a baking sheet.
- Tuck a few sprigs of rosemary among the vegetables.
- Roast for about 30-40 minutes, or until the vegetables are tender and caramelized.
Enjoy this hearty, nutritious dish as a side, or make it the star of your meal. Remember to share your harvest and culinary creations with us using the tags #permacultureposse and #guideyourgarden.
Cheers to a bountiful November harvest!
