FoodFood InformationVegetables
Nearly all root vegetables are available year-round. As a rule they sellat fairly moderate prices because they are quite hardy and there is verylittle loss to shrinkage or spoilage either en route to retail markets oron retailers' display counters. Even though they are hardy, they have alonger shelf life if stored in the refrigerator.
The greens of most of the root vegetables are inedible. The two exceptionsare beet greens and turnip greens, which, if fresh, are an excellent substitutefor cooked spinach. Whenever root vegetables are sold in bunches with attachedgreens, cut off the greens from the root vegetables whether theybe edible or inedible. If left attached, the greens draw moisture from theroot and drain some of the vitality and flavor.
These products are known as root vegetables because the portion of the plantused is produced beneath the earth's surface. Onions, potatoes and yams,which are also grown underground, are discussed in other chapters.
Root vegetables are available twelve months of the year and should be refrigeratedimmediately after purchase.