Root Veggies at the Market

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Fall is in full bloom, and with it the full array of dirt-dwelling root vegetables. Sure, (almost) all veggies need dirt to live, but these guys spend their lives buried in the stuff, soaking up flavor and nutrients. We visited the local farmers’ markets to see what fresh-from-the-dirt root veggies were making an appearance.

Market-Fresh Radishes

Radishes: Nothing beats the peppery crunch of a fresh radish. Add them to salads, slaws and salsas or make homemade vegetable cream cheese.

Fresh Parsnips

Parsnips: Steamed, roasted or mashed, this underused root vegetable makes a delicious addition to your dinner table. They’re fresh, creamy and bursting with nutrients.

Fresh Golden Beets

Beets: Available from the spring through the fall, beets (and their greens) are some of the most nutrient-packed foods you can find. Make a batch of savory roasted beet risotto.

Fresh Celery Root

Celery Root: Never had celery root? It might look daunting, but you’ll love its clean, slightly spicy flavor.

See all our farmers’ market finds »

TELL US: What market-fresh root veggies are you cooking up? Share your recipes in the comments, or join the conversation on Twitter at #fallfest.

More Root Veggies with Friends and Family:

• Michelle at Cooking Channel: Roasted Beet Salad
• Food Network UK: Return to Your Roots
• Roberto at Food2: Easy Roasted Root Veggies
• Kirsten at Food Network: Root Veggie Sides to Try
• Gilded Fork: Hidden Jewels of Harvest
• The Wright Recipes: Slow-Cooked Pot Roast with Root Vegetables + Apple, Potato and Celery Root Mash
• Paige at The Sister Project: A Sweet and Savory Soup
• Nicole at Pinch My Salt: Rutabaga Puff
• Caron at San Diego Foodstuff: Roasted Carrot and Fennel Soup with Miso