We asked three local farmers to describe their favorite ways to prepare root veggies.
STACY BRENNER likes 'em as a comfort food topping in this recipe, adapted from the Joy of Cooking: "We are all super-fond of Shepherd's Pie . . . I use meat (preferably lamb) and root vegetables and some nutmeg in the stew and then cook some more roots (parsnip, sweet potato, potato, rutabaga, celery root) and mash them for the top."
SETH KROECK keeps it fresh by grating or julienning roots like carrots or kohlrabi, then eating them raw with some cider or rice vinegar.
DAVE HERRING enjoys a classic preparation: roasted with cloves of garlic and olive oil.
SUPERSTITION: OLD MAINE TALES OF ROOT VEGGIES
According to Katrina Wynn, archives manager at the Maine Folklife Center (part of the University of Maine at Orono), root vegetables appear twice in the folktale items collected by researchers:
• A tidbit collected in 1964 in Trevett says garlic hung over doors will keep away witches and vampires. No word on zombies, though.
•From Wiscasset, also in 1964, comes this item: If you are peeling potatoes, make a long paring, and swing it around your head three times before dropping it. When it lands, it will take the shape of the letter of the alphabet your future husband's name will start with.
: Food Features
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