Root vegetables appear in our shares throughout the season. Take a look at the images and descriptions below to identify the roots in your share this week.
Red Round Turnip
Bundled here with a white turnip, the round red turnip boasts a rose peel and a creamy white interior. Its crisp texture makes it an excellent vegetable for eating raw. Slice thinly and add to salads or pile next to your favorite veggies on a party platter.
Russet potatoes are starchy potatoes well suited to baking, frying, and mashing. They do not hold their shape as well as other potatoes in soups, so save these for baked or mashed potatoes.
The Yukon Gold yellow potatoes we grow on the farm are great all-purpose potatoes. They work equally well baked, boiled in soups, fried, and mashed. For a healthy side, try roasting them with a little olive oil, salt, turmeric, and black pepper.