Two I wanted to mention as they may be the least familiar are: SUNCHOKES and CELERIAC. One you received last week and the other is coming soon. What's so great about these and why do we grow them? Both are very well suited to the North Country climate.
|jerusalem artichoke flower|
What about celeriac? The is the same family as celery and though a root instead of stalk, the flavor is reminiscent. Celery stalks do not store through the winter. Through the ages, folks bred a strain with increasingly large roots. And the roots do store! Peel off the gnarly outer peel and use the smooth interior. Great in soups also edible raw.
Fall is an emotionally strange time. If you are a winter sport lover, the snow can't come soon enough. I do not fall into that category. But the foods of this season, though not as sexy as a gleaming tomato, are incredibly flavorful (and forgiving) in the kitchen.
It's worth doing research on the internet or cookbook, for some creative ways to use these vegetables.
Plus nearly all roots make awesome fries!