Connect with Your Roots
September has arrived and we have had our first beautifully overcast and refreshingly chilly market weekend. No one understands the relief of respite from the unrelenting sun-filled days of summer like farmers.
The later sunrises and earlier sunsets bring shorter days in the fields for farmers but luckily for us, the produce is just as plentiful. There is a spectacular variety coming to markets right now and we can’t get over the colors of the root vegetables in particular. Eating a rainbow of fruits and veggies has truly never been easier.
Deep Roots: What are root veggies anyway?
Root vegetables are crops that have the bulk of the edible portion of the plant grown underground. True roots are the organ of a plant that facilitate the uptake of water and nutrients. Root vegetables that are true roots include: beets, turnips, carrots, and cassava. Some root vegetables are technically a modification of the plant stem or growths that store nutrients. These include bulbs (onions and fennel), tubers (potatoes and yams), and rhizomes (turmeric and ginger).
Luckily, we won’t be having a quiz about the different distinctions of root veggies. You only need to know that they are delicious.
Autumn Abundance: The apples of our eyes
In addition to the deep reds, purples, and oranges of the root vegetables of Autumn; the bright reds and greens of apples have arrived from the Western Slope. Our orchardists are bringing a wide range of organic apples to market: honeycrisp, zestar, gala, and cosmic crisp.
Peaches tend to steal the show when it comes to fruit season in Colorado. But we want to remind you that nothing beats a perfectly crisp apple. Apples, perhaps one of the most reliably loved fruits, are always a treat on their own or baked into a pie.
Apples are more than just a sweet treat, these versatile fruits can shine in savory dishes as well. Keep reading for a warming recipe that brings together a symphony of fall flavors! And to make your lives as easy as possible, you can find all the ingredients needed to make this Root Vegetable and Apple Hash at our markets in Longmont and Boulder, or through online ordering at bcfm.org.
Root Vegetable and Apple Hash
- 2 Potatoes
- 2 Beets (Rough & Ready Farm has a spectacular selection of beets right now)
- 4 Carrots
- 2 Apples (try Zestar apples from First Fruits Organic Farm)
- 1 Onion
- Olive Oil
- Salt and Pepper
- Optional: 4 eggs (Croft Family Farm’s eggs are a great option
- Heat your oil in a large skillet.
- Dice potatoes, carrots, onions, beets, and apples. The smaller the cubes the better!
- Add onions to the skillet, cook for 2 minutes, then add the apples and veggies.
- Season with salt, pepper, and fresh herbs if your heart desires.
- Cook for 10-12 minutes,
- And to make this hash into a full meal, try cracking four eggs into the skillet after the first 10 minutes of cooking. Roast for 5 more minutes for perfectly runny yolks.
This article originally appeared in the Daily Camera.