Happy October! This month is all about pumpkins, because Halloween falls on the last day of the month. Many people like to decorate their home with pumpkin, gourds and Indian corn. These items will be available in Howie's Produce Department throughout the month of October!
October is also the beginning of Fall, and as the weather cools down, people tend to do more cooking at home. As well as winter squash, root vegetables are also in season. There are many kinds of root vegetables you can add to your cooking menu.
Beets are a healthy vegetable - low in calories and high in fiber! They also contain essential nutrients such as potassium, magnesium, and vitamin C. Beets can be broiled, roasted, or steamed depending on what you are making. Roasting is going to provide a bit of charred flavor. Boiling will give you a softer beet. And steaming will be somewhere in the middle.
Celery root has an intriguingly earthy, sweet flavor that’s a cross between a potato, fresh celery, and fresh parsley. Celery root tastes especially good combined with potatoes in purées, winter soups, and braises. Celery is a versatile root vegetable used for stews, soups, salads and as a substitute for potatoes in a healthy mash.
Parsnips are a root vegetable closely related to carrots and parsley. It has a cream-colored skin and flesh, and a long, tapered taproot like that of a carrot. The difference between parsnips and carrots is their flavor -- parsnips have a sweet, licorice-like taste with a hint of spice to them, as opposed to the carrots sweetness that is more reminiscent of other types of winter squash. Parsnips take well to so many cooking methods, including roasting, sautéing, mashing, and pureeing for soup.
Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are actually radishes and arugula! Both the bulbous white and purple taproot and the leafy greens are edible. Raw turnips have a crisp and crunchy texture, while cooked turnips are softer. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some salt or lemon juice for flavor.
Rutabagas are a cross between turnips and cabbage. Rutabagas have a slightly bitter flavor and taste like a less-sweet carrot. When cooked, rutabagas become sweeter and taste similar to potatoes. Try this Grated Rutabaga with Parmesan Recipe from Martha Stewart!