Carrots taste best fresh from the garden.


Getting to the root of the matter


Three must-have root vegetables for your edible garden


22 • Summer 2014


frost. Their sweetness recalls the warmth of the summer sun, when every day in the garden was a day of promise. If the harvest came from your own bit of earth that very


T


day, then the satisfaction in this goodness is all the better. You grew these three wonderful vegetables; you know that they are free of anything noxious and you can trust in their red, white and orange perfection. It is not just the roasting pan that these three have in


common. They are all root vegetables and as such they all share a delight in a light, penetrable soil, rich in organics and pleasantly moist, although drying out followed by a drenching can cause carrots to split. All three plants have an affinity for certain planting


companions, among them onions and garlic, bush beans (but not pole beans, the climbing type) peas, brassicas and lettuce. They like their seeds to be started in warm soil where carrots and parsnips will germinate in two to three weeks and beets will leap from the ground in five to 12 days.


www.localgardener.net


here is a scrap of the sublime in a roasted pan of beets, parsnips and carrots, graced with a bit of balsamic vinegar and served when the dawns are touched by


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40