Explore Northwest-Grown Roots for Seasonal Feasting
The season of cozy eating is upon us, and with it dreams of mashes, soups, roasts and gooey, creamy casseroles. Right on time, an array of delectable roots plied from the fertile soil of the Willamette Valley are primed to join potatoes and carrots to win coveted spots in eaters’ favorite fall fare.
Encourage shoppers to prepare rutabagas, turnips and parsnips as they would potatoes in dishes like scallops or soups. Mashed potato loyalists will find those pillowy white peaks even more tasty with the addition of these flavorful roots, too.
Eaters seeking more color in their diet can look to beets in both gold and red to bulk up breakfast hashes, salads and stews.
Build your seasonal root displays and feature tasty roots on menus; these crops are ready and waiting to welcome new, dedicated fans!
Gold Beet
Firm and bright yellow, the flesh of organic gold beets is really something to behold. Maintaining its color when roasted or steamed, this beet makes a big impact on the plate. With a flavor described as less earthy than red beets, this variety is a great option for beet-averse eaters and those looking to enjoy this root without rose-tinged hands after chopping. Roasting brings out its sweetness, making it ideal for tossing into salads!
Red Beet
Rich in both color and flavor, organic red beets are packed with chemicals called betalains that lend this root its dramatic hue. Like anthocyanins, betalains have antioxidant and anti-inflammatory properties. This beet invites eaters to incorporate its saturated flesh grated raw into salads, simmered in hearty soups or preserved into homemade pickles.
Parsnip
Eaters with Scottish heritage know this root as the “neep” in the traditional dish of Neeps and Tatties, a tasty mash of both parsnips and potatoes. Its firm, surprisingly sweet flesh pairs well with carrots in soups but also stands on its own brilliantly. Fans of air fryers will find that thinly sliced organic parsnip transforms into the tastiest chips around, and even a quick sautee in butter transforms this root into a delicacy!
Rutabaga
Closely related to the turnip, the creamy yellow flesh of this large round root tastes sweet and earthy with subtle peppery notes. Ideal for slicing into rounds and baked into a scalloped root recipe, shoppers will also be surprised to learn that organic rutabaga can be eaten raw. A great addition to cheese boards and vegetable platters, this root is perfect for dunking into favorite dips!
Turnip
The white, dense, crisp and starchy flesh of organic turnips can be eaten raw or cooked. Mild in flavor and slightly spicy with a subtle sweetness when eaten fresh, this root’s texture softens and its flavor becomes nutty and earthy when cooked making, it perfect for soups. Fermentation fanatics will love transforming turnips into crunchy treats to help promote gut health!