When the choice of fresh salads gradually decreases in late autumn, and kale, Brussels sprouts and winter spinach take some time to mature, then root and tuber vegetables enter the scene.Some of them have to be put in storage before frost sets in, but low-temperature-resistant species or particularly hardy varieties may remain in the fields for a long time.
Carrots should not be missing in any garden. Sowing of early varieties is carried out from March, and the varieties suitable for storage and cold-resistant, harvested in autumn and winter, should be sown in July at the latest. They grow more slowly, but their deep orange red roots are thicker and store more beta-carotene.This also applies to the new 'Dolvica KS' organic carrot variety, which is suitable for both summer and autumn harvesting, as well as for storage.
It is also worth having Jerusalem artichoke, or Helianthus tuberosus sunflower, if only because of its golden flowers appearing in late summer on 2-3 m stems. The disadvantages of Jerusalem artichoke include its unprecedented expansiveness, so before planting this plant, you need to carefully consider the choice of position.When digging out the tubers, take them only as much as you need, because even in the refrigerator they can be stored for 4-5 days without losing their flavor.
The conical roots of Jerusalem artichoke develop their characteristic aroma only after storage.They are dug out of the ground in autumn and stuck in the sand in a cool cellar.Only where there is no threat from mice and voles, you can leave tasty roots in the bed, harvest as needed and prepare similar to boiled or fried potatoes.
Turnip has been underrated for a long time. Now he is entering the gardens and kitchen again. For example, the 'Teltower Rübchen' variety tastes great.Goethe appreciated her very much and had this delicacy brought only locally to Weimar by mail.Note: seed shops often offer varieties other than 'Teltower Rübchen'. The original, whose name is protected by law, forms conical roots with a gray-white skin and creamy-white flesh.
The most famous variety of scorzonera is 'Hoffmans Schwarze Pfahl'.The condition for obtaining perfectly straight, long and easy-to-peel roots is sandy soil without compacted layers, loosened to the depth of a spade.Alternatively, you can allocate several rows for this delicate vegetable on an increased bed.
Practical tip
"Sowing in frost" at the beginning of winter is recommended wherever bed preparation can be started only in late spring due to the slow heating of the soil and its high humidity. Winter sowing is mandatory for scabies, but it is also worth carrying out such an experiment with other plants that germinate after frostbite.
For this purpose, you need to loosen the soil in mid-November, mix it with compost, even its surface and cover it with agrotextile.Sowing is done on a sunny, dry December or January day, placing the seeds in 1-2 cm deep grooves.
Inspirations
1. Under a solid cover made of agrotextile, red beet and other frost-sensitive tuberous vegetables, such as autumn kohlrabi 'Superschmelz', will experience a short-term drop in temperature below zero without compromising on quality.
2.Carrots and parsnips are cold hardy in areas with mild climates and can be harvested as needed until spring.
3. The Jerusalem artichoke, which blooms in full bloom with yellow flowers similar to small sunflowers, was originally cultivated as an ornamental plant.However, its tubers rich in inulin, known as pears, have long been valued in he althy cooking in winter.The crops are abundant, because once it is brought into the garden, each tuber left in the ground produces 8-10 daughter tubers the next year.
4. Black radish has a high position in folk medicine for its healing properties - it speeds up digestion and soothes coughs.In the kitchen it is used as an ingredient of salads rich in vitamin C.
Casserole with Jerusalem artichoke and mushrooms
For 4 people / preparation time: approx. 70 minutes
Ingredients: 1 kg of Jerusalem artichoke, a handful of dried mushrooms, 200 g of finely chopped smoked bacon, 2 eggs, 20 ml of 12% cream, olive oil, s alt, pepper, juice of half a lemon, 15 grams of grated yellow cheese for baking
Preparation:
1.The day before, pour warm water over the mushrooms.
2. Peel the Jerusalem artichoke and put it in water with lemon juice to prevent the tubers from turning black.
3. Boil 10-15 minutes in lightly s alted water until the tubers are soft.After cooling down, cut into thicker slices.
4. Fry the bacon in a dry frying pan without fat, add the soaked mushrooms. Mix thoroughly, add chopped tubers.
5. Grease a heat-resistant dish with butter and put the vegetables in it.
6 Mix the cream with the eggs, season it and pour over the vegetables.Sprinkle with cheese and bake for 30 minutes at 170 ° C.
Beetroot paste
For 4 people / preparation time: approx. 20 minutes
Ingredients: 300 g red beet, 1 onion, 2 cloves of garlic, 6 tablespoons of olive oil, 1 teaspoon of s alt, 1⁄2 teaspoon of pepper, 2 tablespoons of vinegar or lemon juice, 4 tablespoons of sunflower seeds
Preparation:
1.Peel the beets and grate them on a large-mesh grater.
2. Pour olive oil into the pan and sprinkle the grated beets. Fry over low heat until the beetroots are tender.We mix every now and then so that they do not bake.
3. When the beets are almost soft, add the finely chopped onion and garlic. Fry until the onion is soft. Finally, add the vinegar, s alt and pepper.
4. Pour the sunflower seeds on the second pan and roast it to a ruddy color.
5. Mix hot beetroots with sunflower seeds and blend until smooth.The paste can be stored for up to 4 days in the refrigerator.
