It was six degrees this morning, though by the time I got to USGM the temperature had risen up to a balmy eighteen degrees Fahrenheit. Lovely.
Cabbages and parsnips
Clockwise from top left:
Russian banana potatoes, red potatoes, yellow carrots, Jerusalem artichokes
Rutabagas and turnips
And this was dinner last night, just to show you I’m still alive. 🙂
Roasted winter root vegetables with ginger-scallion viniagrette and herbs