Walking the aisles of the farmers market in October means roots. Lots, and lots of root vegetables in all their beautiful fall colours. In the past i walked by the bulbs and tubers with brilliant leaves attached; mainly because the leaves take up so much room in the fridge. Then we started getting a CSA (community shared agriculture), which opened my eyes to the beauty of fall greens. Now i seek them out!
Who can resist cherry purple of a fresh turnip. My favorite are the small purple and white bulbs with bright green leaves attached; 2 meals in one!
Next up radishes! While radishes are available pretty much since the start of the growing season I often find the fall ones are a bit spicier. This time of year I love them roasted; but don’t forget the greens! Want to know more about radishes? Check out this post from July 2016.
Of course we can’t forget the beets; a family favorite. While the hubby and kids fight over the dark bulbs I am excited about the leaves!
This summer my daughter was on a kale kick. She grew some in the backyard and now we have curly kale coming out of our ears. This is the perfect recipe in which to add a leaf or two!
The candied pistachios add another dimension to this dish with a sweet, crunchy nuttiness. Not usually a fan of nuts in my food (I much prefer them on their own) pistachios are an exception because they stay soft and meaty in the middle with a light crunch as you bite in.