A Year of Green, Seasonal Eating in Oregon

January: Turnips & Parsnips

Where they came from: My year starts with these root vegetables from the local winter farmers' market, which I feel lucky to have. It's open every other Saturday, rather than every week during the summer, so it requires a little extra stocking up. Good thing these root veggies are grown to last...

Ideas for preparing and eating them: Kelly's awesome-looking parsnip soup is a good start, and, if you aren't a fan of Robert Burns enough to celebrate with bashed neeps, just about any root vegetable are good candidates for roasting with a little olive oil and salt and pepper.