A simple, yet elegant cool weather Feast. Drizzle with olive oil, lightly season and roast at 400 degrees F for about 45 minutes or until they are tender with a fork test.

The secret to enjoying beets is to roast them like you would a baked potato. When they are cool enough to touch, don a pair of gloves and peel them. Now they are ready to use in a salad, in Harvard Beets, Pickled Beets, or served warm with butter, salt and pepper.

"It's the kiss of frost that puts the flavor in Root Vegetables."
We first grew carrots just for our family and selected the Nantes for its sweetness, knowing that this variety is too delicate for mechanical harvesting.

We thought we could never grow them commercially, but visitors to our farm kept begging us to make them available in stores. Bunched carrots are your guarantee of freshness, but remove the tops promptly to preserve the carrot's flavor after you get home.

Artichokes
Artichokes are a hardy growing winter crop.   We grow ours under plastic mulch to control weed competition.  They make a great compliment to your winter soups, spreads, main dishes and more.

Artichokes are always a treat, and this variety has such a small "choke" that the entire heart can be eaten. You can cut these in half and roast them or steam them whole until almost done, then pat dry, cut in half, and sauté in olive oil. Dress with Balsamic vinegar and your favorite cheese (blue, parmesan or feta).

Winter Bloomsdale Spinach
Of course, this is the perfect spinach for a salad, but it can be stir fried or sautéed. Our spinach is never grassy tasting like some of the flat leaf spinachs you can buy.

Wash with water... but Cook without it! Fill a deep basin with water. Remove Spinach from bag, immerse, and after gentle agitation allow to rest undisturbed for 5-10 minutes. Scoop out leaves and drain. Sauté, Stir-fry, or Microwave until just wilted. Garnish with Pimento or Sweet Red Pepper. Waterless cooking is the secret to sweet, flavorful spinach. And don't trim the stems; that's where the sugar is! Enjoy!

Almost any winter soup or stew will need our Rutabagas. Rutabagas have a thick peel, about 1/4" that must be removed before cooking, these are also delicious roasted. Our children like them as Bashed 'Neeps. Peel and chop about three or four rutabagas into 1" pieces, cook them in a pan that is large enough that the rutabagas are less than 2" deep. Add enough water to just barely cover, plus 1 tsp. each of salt and sugar. Cook until all the moisture is absorbed. Add about 1/4 cup of whipping cream or half 'n' half and a dash or two of nutmeg. Beat as you would mashed potatoes. Serve hot.