Week 18 - Getting Back To Our Roots

Eggplant, braising mix, daikon radish, carrots, beets, green tomatoes, purple potatoes,  sweet peppers,  gold turnips, patina squash.

I began the season, at least partially, by singing the praises of root vegetables and I told you that even though they tasted good now, they would taste even better from fall planting. Well. Here we are, turnips and beets are back and you get your first taste of daikon radishes. Carrots stuck around for another week as well.

This was the week I had hoped for fall cabbage, but heat, bugs and not enough watering seemed to undermine that plan. In lieu of a cabbage head, you get a some fall purple potatoes for some antioxidant goodness and some green tomatoes for your slicing and frying pleasure.