Cooking with carrots, rutabagas, winter squash and other “keeper” crops from your garden.
This is the time of year when a visit to the root cellar, or the basement, or wherever you store your “keeper” vegetables makes you realize… it’s time to get cooking! The carrots (or turnips or parsnips) are sensing spring and are sending out a few white hairs thinner than grandpa’s beard. The eyes on the potatoes are starting to bug. The rinds on the winter squash are still hard, but have lightened in color. You worked hard to grow these delicacies… so let’s not waste them. Here’s a pair of recipes — organic and non-GMO, of course — that we’ve found are good for those late season items that won’t last in storage forever. To the kitchen! (more…)