It is also still possible to find good local root vegetables in the winter, and a fixture at the winter market in St. Paul is Schwartz Family Farm. The owners of the farm have figured out how to preserve their harvest throughout the winter by keeping it in soil. While we’re seeing signs of winter departing, this year’s root vegetables are still months ahead of us. They also brave the weather on Saturday mornings to provide access to their pristine produce in the dead of winter. On Saturday mornings at the St Paul Farmer’s Market, you will find a variety of food treasure, including amazing sheep milk cheese from Love Tree, fresh root vegetables from Schwartz, and a variety of meat and eggs from Bar 5.
By limiting focus to what Schwartz has available, I have learned to love turnips this winter. Baked in thick slices, pan fried in cubes or smoked in planks or half moons. Piccolo, a champion of seasonal cooking, often has smoked turnips on their menu in the winter, which has been a great inspiration. Schwartz also has beets, carrots, potatoes and rutabaga throughout the winter.
Go simple, and roast some beets, carrots, and turnips covered in olive oil, salt, pepper, and maybe some Aleppo pepper at 425 until soft with a slightly charred exterior. This might take a half hour, depending on thickness. You could cube and serve at this point, or mix with a cooked grain and a light dressing (apple cider or champagne vinegar would work well here). Throw in a handful of fresh herbs if you have them. Wheat berries are very inexpensive and add a nice crunch to the experience. For a real treat, smoke half of the vegetables and roast the other half.
What will you be doing with the last of your winter vegetables?