Earlier this year Mother Nature Network posted a story about root vegetables with the headline “the most underappreciated produce.” While root vegetables might not have the glossy, shiny look of other produce finds in the grocery store today, they’re a staple for winter cooking and an important part of our diets for hundreds of years.
What is a root vegetable? Potatoes, parsnips, turnips, carrots, rutabagas, beets, onions, garlic and yams are all root vegetables.
In the 18th century, fellow root vegetables skirrets and Jerusalem artichokes were common in many diets, along with the above offerings. During this time period, Americans’ palates were very explorative and diverse and included many takes on root vegetable preparation.
Take for example radishes. While radishes can often be found in our salads today as a small garnish, centuries ago they were grown to have large roots to consume. On the opposite hand, however, about 20 years before the Civil War, the carrot had primarily been viewed as a field crop; something you’d give to your horse to eat, not something to enjoy as a snack.
Families stored their vegetables in cellars or even in the ground during cold, winter months. From soups to stews and more, having a good supply of vegetables to choose from allowed the cook to experiment with different dishes.
Root vegetables would be cooked and dressed as part of the meal; eating them raw was unheard of, and is actually a relatively new way of enjoying them. Often times the vegetables would be cooked over an open fire with that day’s meat selection on a game roaster. Spices were added to the cooking for additional flavor.
As Americans diets and palates changed after the Civil War, the diversity in what we consumed changed into a less-exciting offering. Gone were the creative uses families a generation early had enjoyed.
At The Henry Ford today, we work hard to show our visitors what life was like for families who relied on what they created themselves; root vegetables are obviously a big part of that. Not only can you visit our homes and learn more about how a family, like the Daggetts, Firestones or Fords, prepared items like root vegetables in their own kitchens, you can taste them for yourself at one one of our restaurants.
If you’re curious to learn more about recipes including root vegetables, try looking at:
The next time you’re at the grocery store, take a step out of your comfort zone and try a new-to-you root vegetable. When you try something new, make sure to tell us what you thought of it and how you prepared it. To get you thinking, try these recipes for chicken fricassee with root vegetables and braised rabbit.
Chicken Fricassee with Root Vegetables
INGREDIENTS
METHOD
Eagle Tavern's Braised Rabbit
INGREDIENTS
METHOD
Additional Readings:
- Eagle Tavern Inspiration to Enjoy at Home
- #THF90: Creating Greenfield Village
- Eagle Tavern Happy Hour: Mint Julep Recipe
- Eagle Tavern Happy Hour: Nonalcoholic Cherry Effervescing Recipe
Greenfield Village buildings, restaurants, Greenfield Village, Eagle Tavern, recipes, by Lish Dorset, food
Facebook Comments