Rooting for Savings this Fall

Let's dig into one of Fall’s best-kept secrets: root vegetables. These underground superstars are packed with nutrition, hearty flavor, and budget-friendly versatility. They're a natural choice for families looking to stretch their food dollars while enjoying seasonal produce at its best. 

Root vegetables are those garden favorites that grow underground and don’t look like much above ground. These guys come in all sorts of colors and sizes, including potatoes, carrots, beets, turnips, parsnips, onions, radishes, and from our very own community garden, sweet potatoes. While the prize is usually what’s underneath, the stems and leaves of these veggies can sometimes be just as valuable. Turnips are a great example of getting more from a single crop. While the root is often the star of the show, the leafy green tops are edible too. Braised with a little bacon, turnip greens can make a delicious addition to a holiday meal. 

Proper storage is the key to getting the most value from root vegetables. When stored correctly, many varieties can last for weeks or even months, helping reduce food waste and stretching your grocery budget further. Potatoes like cool, dark, and dry areas. They store best when they’re kept in covered bins or boxes that have ample ventilation. Onions like to be dried for a week and a half to two weeks before being kept in a mesh bag or slatted crates.  

Root vegetables are also incredibly versatile in the kitchen. Potatoes can become soups, casseroles, side dishes, or breakfast hash. Carrots add sweetness to soups and stews. Sweet potatoes can be baked, mashed, roasted, or even added to baked goods. Because they work in so many meals and keep well in storage, root vegetables can help families save money while reducing trips to the grocery store. 

The sweet potatoes in our community garden are finally ready to harvest! Grab a couple and try this tasty recipe!  

~*Cinnamon Roasted Sweet Potatoes*~ 

2 large sweet potatoes, peeled and cubed; 1 TBSP vegetable oil, 1 TBSP brown sugar, ½ tsp cinnamon, ¼ tsp salt.  

Preheat oven to 425°F. Toss sweet potato cubes with oil, brown sugar, cinnamon, and salt until evenly coated. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through until tender and lightly browned.