organic

Root vegetables – so called because the edible portion of the plant is the underground root – are harvested in late fall and cellared with the dirt still clinging to their flesh.

As winter approaches, the last of summer’s abundant greens start to droop and suffer from cool fall evenings. Fortunately, the season of root vegetables comes to the rescue.

In these hills growing your own food seems to come with a renewed sense of purpose. Monica Duncan visits several kinds of local vegetable gardens – some of them new, some long established – and talks with the growers.