“The time has come,” the Walrus said, “To talk of many things: Of shoes and ships – and sealing-wax – Of cabbages – and …

ROOTS

Yup, that’s what came into my head when cleaning out the fridge. There I found three cabbages – a green cone-headed one, a partial head of Chinese/Napa cabbage and a red cabbage. But oh my, the roots abounded in such number and variety. So I took a bowl mounded with examples to my outdoor photo studio (joke- that’s a wall around the house) for a mugshot. There were rutabagas, celeriac, four colors of turnips, kohlrabi, carrots, parsnips and, still hiding, daikon radishes and beets.  Not to mention the sweet potatoes and russets that aren’t refrigerated. So guess what we’ll be eating throughout the month. My local cabbages and roots are great for the dark days of a challenging month like February and I can’t wait.

Categories: Beets, Carrots, Parsnips, Sweet potato, Turnips and rutabagasTags: Beets, Potatoes, Sweet potato, Turnips and rutabagas