10/18/2026
Harvest season means lots of unusual root vegetables, each with their own flavors, textures, and nutritional benefits. Try these when you come to market on Thursday:
Purple Top Turnip: a classic heirloom brassica (cabbage family) that’s high in fiber, antioxidants, and good for your blood pressure. Mild flavor is great roasted, sautéed, in a stew, or even in a stir fry. The tender green leaves are edible too! Steam them and add soy sauce or sauté with garlic and mushrooms.
Celeriac: also called Celery Root, it has the exact flavor of fresh celery, but none of the stringy texture. It’s smooth and crispy if you slice it thin for salad, wraps, or stir fry. Roasted, steamed, or boiled, it’s the same texture as a potato. In Northern Europe it’s popular to eat it mashed with potatoes and parsnips. High in vitamin K and Potassium, and a lower glycemic substitute if you need to avoid potatoes.
Watermelon Radish: yes, they’re bright pink inside! That’s how they got their name. This Chinese heirloom daikon has a much milder, almost sweeter flavor than purple or white daikon, and makes a beautiful addition to salads or even a sheet pan roast. They’re high in Vitamin C - just what you need as we head into winter.
Bonus: all of these root crops will store perfectly for MONTHS in your fridge. Try them now, clean out your crisper, and stock up on the ones you like best before farmers sell out for the season.
