KNOW YOUR ROOTS

Maincrop roots are a staple of autumn and, with care, should last well into winter too. Don't miss your opportunity to start them! Benedict Vanheems shares his tips to keep the larder stocked with nourishing, home-grown roots

- Benedict Vanheems

Some years ago, we had a particularly sullen end to spring, with rotten, rainy days and cool, below-average temperatures creeping well into the first few weeks of June. With a fortnight to go till the summer solstice I quipped that it wasn't long until the nights would be drawing in once again as we marched inevitably back towards winter. Needless to say, my rather mischievous observation went down like the proverbial lead balloon.

I run that risk today in talking about roots for winter as we stand at the cusp of summer. But this is unavoidable because now is when we absolutely must cast our thoughts ahead. I hope you'll forgive me - but I promise a few moments set aside today will pay off when the colder weather does return. Consider it an investment for your future larder, so sit up and pay attention! 

MAINCROP MAINSTAYS

Maincrop varieties of beetroot and carrot join solidly hardy roots like swede and parsnip in keeping the pantry packed with homegrown goodness. Winter-eating roots make an invaluable contribution towards our strivings for self-sufficiency. They offer a welcome blast of fresh at a grotty time of year.

Together with frozen peas and beans, bottled tomato sauces, strings of alliums and dried produce like chillies, hardy roots form a centrepiece to winter menus. Best partthey don't need processing or valuable freezer space to stay sound. Most can even be left in the ground to lift as needed. That's super convenient and very low maintenance! So, let's look at some of the options.

CARROT 

Chunky carrot roots take the prize for versatility in the kitchen - I'm thinking soups, stews, grated into salads, or boiled down with onions and spices to form a base gravy for the finest home-cooked curries.