It is fall and while I love root vegetables all year round, the colder temps make them both more appealing to cook, and of course they are seasonally appropriate as they will last. Just a little appreciation here for the roots — by us and the pigs too.
Colorful Beets and potatoes freshly washed!
The pigs do love their roots — beets are truly a favorite, but they love others too. Including carrots — see here (and don’t tell them that we stole the carrot roots for the humans and just gave them the greens). Missing a photo of it, but the sows have been on a major eating hunt for quack grass roots as well — quite welcome, though it does leave a mess behind. See for yourself when you visit the farmstand, as the two sows that just weaned their piglets are digging it up in the field by the farmstand parking.
Oh, how they love carrot greens (and roots too), click to watch the video
#Rooted in Vermont celebrates how Vermonters acquire and enjoy local food—from growing or foraging, purchasing directly from a farmer or at the store, hunting or fishing, eating at schools, institutions or restaurants serving local food, finding food from a food shelf, or just by trading with friends and neighbors. Rooted in Vermont belongs to all Vermonters and is being nurtured by the Vermont Farm to Plate Network.
Join the story, so we are all #RootedinVermont
