Cheryl heads down to her root cellar to check on winter vegetables.
This is the season of the roots; root vegetables, that is. To access our winter produce, I pop open a trap door in the kitchen floor and climb down the 4-foot ladder into the corner of our basement that is now the root cellar.
With temperatures hovering around 34 degrees, I’m greeted with a blast of moist, cool air and earthy aromas. Root cellaring, a centuries-old vegetable storage technique, provides our family with more than enough fruits and vegetables to last until spring and summer.
So instead of weekly trips to the supermarket, my “shopping” expedition involves visiting my roots. While there is a certain satisfaction in knowing that your winter’s supply of food is just a few steps away, it does challenge the creativity of the cook. Just how many delicious ways can you find to prepare cabbage, turnip and rutabaga?
The recipe for Creamy Dill Coleslaw is one from my archives. Dill is a summer herb, so in this recipe, I like to use chopped up dill pickles or dilly beans. The refreshing, crisp taste of dill combined with feta cheese makes a creamy dressing that brightens up any combination of roots. Creamy Dill and Feta Dressing is a handy dip for crudité and a luscious sandwich spread.
To toast sunflower seeds: toast in a 350-degree oven on a sheet pan for about 5 minutes until they just start to brown. Or place seeds in a small, dry skillet over medium heat. Shake the pan frequently and toast until the seeds just start to brown, about 5 minutes. Be careful not to scorch, as the seeds will become bitter.