Root Vegetables

And the Beet Goes On

This week we’re continuing an annual tradition that I’m fond of, our local food recipe competition. Picking one extra special ingredient, we ask the community to submit their favorite recipes based on that theme. It’s like Iron Chef*, but without all the pressure or the video cameras (actually, it’s not really like Iron Chef at all). This year’s special ingredient is… beets!

We Heart Local Food

April Howard won many tastebuds over with her Cumin Roasted Carrot recipe - taking first place in the We ♥ Local Food Savory Carrot Recipe Competition on Saturday at the Burlington Winter Farmers' Market.

Look at all those happy carrot eaters!

April had some tasty competition: her carrots were up against:

Get Creative with the Souper Bowl Challenge: December 27-January 8

During the Souper Bowl Challenge, we’re asking YOU, the people who support Vermont farmers by keeping us busy restocking local root vegetables, squash, and dairy, to submit your favorite recipes for soup. Enter a recipe featuring one of five local ingredients (potatoes, carrots, squash, beets, or dairy) and get a chance to win a $50 gift certificate to City Market. The winning soup will be chosen by participants taking a soup making class on January 12, and City Market member-workers will pack up 250 bags with the ingredients to send up the road to the Food Shelf to help a neighbor in need.

I sampled the classic Moosewood Cookbook borscht recipe to shoppers on Sunday, a hearty soup full of local potatoes, beets, onions, carrots, and cabbage.

 

Turnips, Where Have You Been?

Every Sunday afternoon I do a demo down in the Produce department. The demos feature local vegetables that are often a little quirky, or at least something that your average customer might not have tried before. Recently I demoed scarlet turnips. I have to admit that scarlet turnips weren’t on my radar before (never mind that I don’t usually volunteer for turnip demos).

Scarlet Turnips

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