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Roasted Root-Veggie Salad
Adapted from the Moosewood Restaurant Cooks at Home Cookbook INGREDIENTS 2–3 red potatoes, unpeeled, cut into 1-inch cubes 1–2 carrots, cut into 1/2-inch slices 1–2 turnips, cut into 1/2- to 3/4-inch...
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Roasted Root Vegetables
by Tanya Milosevich INGREDIENTS 2 parsnips, scrubbed well or peeled and cut in diagonal chunks 3–4 carrots, scrubbed well or peeled and cut in diagonal chunks 1–2 potatoes, sliced in wedges 1–2 yams,...
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Oven-Baked Veggie Chips
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 3–4 cups root veggies (potatoes, sunchokes, parsnips, yams, etc.), very thinly and evenly sliced 1–2 tablespoons olive oil Salt and...
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Root Veggie Pancakes
Adapted from allrecipes.com INGREDIENTS 2 cups root veggies (any combo of sweet potatoes, turnips, carrots, parsnips, etc.), peeled and shredded with a grater or in a food processor 1–2 tablespoons...
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Maple-Roasted Root Veggies
By Delilah’s Farm for The FruitGuys INGREDIENTS 2–3 cups root veggies (sweet potatoes, parsnips, potatoes, etc.) 1 tablespoon olive oil 2 tablespoons maple syrup 1/2 teaspoon salt 1/2 teaspoon pepper...
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What’s in Season: November
EAST Sandy has come and gone, but the impact isn’t over. Our farmers have had flooding, power outages, and damage to infrastructure and houses. Despite the challenges, local farmers are still working...
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Sweet Potato Gratin
Recipe by The FruitGuys INGREDIENTS 3–4 cups sweet potatoes or yams, scrubbed and thinly sliced, about 1/8-inch thick (peels optional) 1 small onion, thinly sliced 1/2 cup green onion, chopped...
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Parsnips 3 Ways
Recipes by The FruitGuys What parsnips lack in panache, they more than make up for in flavor and versatility! These root veggies are cousins to carrots and can be eaten raw or cooked. They’re similar...
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Ode to Root Vegetables
By The FruitGuys ‘Tis the season for root vegetables, so named for their underground lifestyles. While carrots and potatoes are the best known and most eaten of the root veggies, read up and taste some...
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What’s in Season January 2013
Here’s what regional farms will be harvesting this month, from The FruitGuys produce buyers: WEST California is lucky to have fresh picked produce even in the winter! We have clementines, mandarins,...
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What’s in Season February 2013
A preview of what regional farms will be harvesting in the coming month, from The FruitGuys produce buyers. To see what’s being delivered this week, visit fruitguys.com/mix and choose your region or...
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Roasted Root Veggies
Courtesy of Capay Valley Farm Shop INGREDIENTS Up to 6 lbs beets, potato, sweet potato, celery root, turnips, carrots rutabaga or other root veggies, sliced in 1/2 inch pieces 3 tablespoons butter,...
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Sweet Potato Biscuits
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 cup cooked, mashed sweet potato (see Cook’s note) 6 tablespoons melted butter, divided 1 1/4 cups all purpose flour 3 tablespoons sugar 1...
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Potato Classics
The ultimate comfort food, potatoes are one of the most versatile veggies around! They’re surprisingly nutritious too. For example, a medium-sized baked potato with skin has around 28% of the daily...
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Roasted Root Veggies
Recipe by The FruitGuys INGREDIENTS 4–6 cups assorted root veggies (turnips, radishes, carrots, parsnips, potatoes, yams, etc.), sliced in diagonal chunks or wedges of around the same size 1 onion,...
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