Turnips, carrots, winter squash and potatoes are “long keepers” — fall vegetables that, when stored at cool temperatures away from light, hold their flavor and nutritional value through the darkest winter months. They’re great to have on hand for roasting, steaming, mashing, soups, stews and more.
Among Debbie’s favorite farm vegetables, our Cape White turnips rank near the top. “I could eat them every day this time of year,” she says. Like Debbie, Jim and their kids, the Cape White turnip is also a New England native, though it hails from just across the water on Cape Cod. It’s a big, white root with a sweet, yet snappy flavor that blossoms when roasted. Quick prep ideas:
- Trim, slice, sprinkle with olive oil and a little sea salt and roast on a baking sheet in a hot oven until tender, turning once or twice
- Steam or boil and mash like potatoes
In early December we harvested 2,000 pounds of carrots. Our Nantes-style carrots are sweet and crispy enough for salads and snacks, and they’re also flavorful choices for roasting and steaming. When they’re this fresh, you don’t even need to peel them! Try these easy carrot recipes from our book, Morning Glory Farm and the Family that Feeds an Island: