Root vegetables are just one of the reasons that fall is my absolute favourite season. I love most vegetables but root vegetables like carrots, beets, potatoes, turnips, etc. are I guess sort of comfort foods for me. I grew up eating a whole lotta potatoes, as they are my mother’s favourite. And she made some mean glazed carrots, which she served at least twice a week when I was growing up. But there’s just more to this root vegetable appreciation.
Maybe it’s the fact that I didn’t care for beets until I was in my late 20s, and then I became almost addicted to them. Maybe it’s the pungent taste of turnips and rutabagas, or the fact that I associate many root vegetables with the soups and stews that I have always loved to cook. Whatever it is, I get a little thrill when local farmers start to harvest these tasty roots and tubers. And when large amounts of these foods start to show up even in the grocery store sale flyers, my mind just starts reeling with all the possibilities!
Bulk Sale on Root Vegetables
Root vegetables do tend to be rather inexpensive, but even so the price has been creeping up over the past few years. Our local grocery store is currently running a special on 10-pound bags of carrots, white potatoes, cooking onions, rutabagas and beets. We normally can’t get any of these items in such quantity, so already that’s exciting. But the price is currently 2 bags for $6. So 20 lb of any of these root vegetables will only cost me $6. Now that’s a real steal here these days!
So, I guess I’ll be freezing and pickling some beets in the near future. And probably freezing and drying carrots, putting up caramelized onions and making French onion soup, and maybe even trying my hand at making lacto-fermented turnip kraut! Today I have to start cleaning out my deep freeze and my little kitchen freezer to make room for all of this wonderful bounty, so first thing I have to do is get the stock pot on the stove and make up some broth with all of my saved veggie peels and end bits. And since we have two turkeys in the deep freeze, I guess I’ll defrost one for tomorrow’s supper to clear up more space.
I have some bags of chopped green tomatoes that I’d put aside for baking, so that will have to be done as well. I want to get some muffins made for the kids’ school snacks, brownies for the open house at cadets this week, and of course my green tomato pies need baking up!
Good thing hubby is off tomorrow and can help with the running around! I’m going to need more sugar and flour, and probably oil and eggs too! It’s going to be a very busy weekend, and an even busier week, here in our house!
What would you do with such a large quantity of these root vegetables? Do you have any favourite recipe ideas to share?
Image credit: Turnips by thebittenword.com/Flickr (CC BY 2.0)