Notice of The ICF Co-op Annual Meeting (and a Big Party!): Sunday, September 8, 4:00-7:00 p.m.

Artist: Bonnie Acker

We asked you to hold the date of September 8th for the annual meeting of The Intervale Community Farm Cooperative. We like to give you the “state of the farm,” highlight farming techniques we’ve developed, update you on farm production, donations to food banks, and of course introduce the staff.

This year, in addition to conducting the usual business of board member elections and the annual update, we’re having a party! We’ll be celebrating 30 years of being a CSA and we’ll be celebrating our members since we couldn’t be successful without you!

Thirty years in business, any kind of business, is something to celebrate and acknowledge. From our modest start with a few acres and a few members we’ve grown to more than 50 acres and more than 600 families (or roughly 1500 people being fed per week in the summer.) We were grateful and thankful to be voted Best CSA by the readers of Seven Days and the annual Seven Daysies. We’ve had hard working staff for the 30 years, abundant community support, but most of all we’ve had devoted members. Our party will be a celebration of our members as much as a celebration of our farm.

Grilled veggies at 2018 Annual Meeting

The party itself? We’ll have Woodbelly Pizza, Full Barrel Cooperative Brewery (the adult beverage part of the festivities), and lots of ICF produced snacks and melons. Other surprises are to come…and may remain as surprises! Hint: there will be music.

We’ll be gathering at the summer pick-up area for fun, food, games, and community. Please join us! And watch this space, our web page, Facebook, and your email for more details as they develop.

New Bread Maker in Town and At the Farm

We’re happy to let you know we’re going to have an additional bread option available on Mondays starting August 5. We will have a few loaves from O Bread bakery as usual.

We’re still working to find the best fit for the farm and for you. If you don’t know, not all artisan bread makers bake every day. So finding the right bread and the right baker for our schedule and volume is not an easy task.

Back Door Bread will be available on Monday, August 5. Some of you have sampled the bread offerings from Jim Williams at various pop-up events since he and his family moved to Charlotte a few months ago. You’ve told us you loved the taste and texture of the many loaves, all made from single varieties of locally sourced wheat (local and New England.)

We expect to have 4 varieties available for sale. Each loaf is approximately 1.5 lbs.

For more information, be sure to read the recent article in Seven Days as well as check out the web site and Instagram for Back Door Bread.

We hope you’ll let us know your thoughts after you’ve tried some of the loaves!

ICF Works to Relieve Food Insecurity


A recent VPR story, newspaper reports, and even a recent book by a UVM professor have been highlighting the plight of migrant workers on (mostly) dairy farms and food insecurity issues.  One of our members asked me if there was anything ICF could do to help remedy the problem.

In fact, we have been aware of the problem and have been involved in solutions. We have been growing tomatoes and herbs totaling about 200 plants per year for the Huertas Project for the past three years.  Occasionally, the program director has been interested in some leftover field transplants, including broccoli, peppers, and onions. The Huertas Project helps migrant families grow “kitchen gardens” and we’ve been happy to provide plants for these gardens.

One of the stated purposes of The Intervale Community Farm is to “Support the wider community by contributing to the development of sound agricultural and food security initiatives.” As well, we send regular donations to the Chittenden Emergency Food Shelf for local distribution, but we are also involved with the Vermont Foodbank with donations so that our reach is statewide. In 2018 we donated over 62,000 lbs of fresh produce to these programs and likely reached many migrant families as a result. We also offer a subsidized share program where we make up to 60 shares available to families at a reduced price in the summer.

If you’d like to learn more about this migrant worker food insecurity issue, Teresa Mares will be speaking about her research at Rokeby Museum on Sunday, July 28 at 3:00 pm.

Life on the Other Border
Sunday, July 28, 3:00 pm

Teresa M. Mares, Associate Professor of Anthropology at the University of Vermont, will speak about food insecurity experienced by migrant farmworkers in the northeastern borderlands of the United States. Mares’ research is based on Latinx farmworkers who labor in Vermont’s dairy industry. She will illuminate the complex and resilient ways workers sustain themselves and their families while also serving as the backbone of the state’s agricultural economy. Copies of her book, Life on the Other Border, will be available for sale and signing. 

Celebrating 30 Years of ICF: Save the Date—Sunday,September 8

Thirty years ago, ICF was one of the first CSAs in the nation. Now we are among 12,000 such farms across the country.

We started as a 5-acre farm with 100 families who saw the benefit of creating stable markets for farmers and dependable sources of fresh, safe and affordable food for consumers. Today we are a 58-acre farm providing fresh food year round for over 620 families as well as providing over 60,000 pounds of produce to local food shelves. Additionally, this year we will be providing mini-shares to 259 residents of senior housing sites through NOFA-VT.

Help us celebrate 30 years of our farm, its growth, and its mission on Sunday, September 8th, from 4:00-7:00 at the summer pick-up area. We’ll have great food to share, games for all ages, and inspiring stories to share.

We look forward to seeing all of our members and friends of the Farm at the festivities.

Pizza Night at ICF is Back! Mark Friday, July 26 on Your Calendar!

We can’t think of a better way to use ICF vegetables than on pizza! Unless it’s to have ICF salad and melons to accompany fresh, wood-fired pizza on a mid-summer night at the farm.

The NOFA Pizza Oven will be returning to ICF on Friday, July 26, 5:00-7:30.

It’s great fun to watch the pizzas being made, to see the combinations created with our veggies, and then to eat the result. You can be sure there are never any leftovers!

Everyone is welcome to attend. Bring your lawn chairs or blankets, plan to relax. We’ll have salad, sliced tomatoes, and whatever else is ready at the time. We’ll provide plates and flatware, but please feel free to bring your own picnic supplies and beverages other than water.

Donations of $5 per person or $20 per family will be gratefully accepted to help offset the cost of the pizza.

See you on July 26!

New Request: NOFA needs some help with the pizza prep at this event. If you’d like to volunteer and earn City Market hours, contact Andy Jones. We need 6 people for 2 hours each or 3 people for 4 hours.

Vegetables: Colors, Textures, Tastes

Salad mix

One of the most enjoyable parts of a weekly pick-up is seeing all the colors and textures of vegetables on the tables or in the fields and using multiple senses to enjoy the produce. Is “crunch” a sense?

Early in the season there are lots of shades of green and then more colors come a bit later. The baby lettuces are greens and reds, collards and spinach and raab are yet other shades of green, and early cucumbers follow. Not since the huge box of Crayola crayons have there been such luscious shades to choose from for dinner!

Some of the vegetables are “tougher,” if you will. Collards are not as tender as baby lettuce and spinach. Collards and raab need to be cooked! Everything else could be finger food! And they all feel different on the tongue: some melt away, some need more chewing, and some can be nearly liquid (try an arugula pesto sometime.)

Early cucumbers

Taste? Sweet cucumbers and peppery arugula and semi-bitter raab. Mix arugula with a hot pasta and chick peas for a very nourishing dish.

The anticipation of the salad for dinner or the grilled everything to accompany (select a protein) may influence what you select each week. Try grilling romaine for your salad! Stuff a zucchini. Grill carrots and onions.  Add any or all to your salad base or eat them cold during the week.

If you’d like to anticipate the harvests and plan for new cooking adventures, check out the normal pattern of produce availability here. But if you are content to plan for just the week at hand, be sure to check our updated list for the week before you arrive at pick-up.

Flowers for Everyone: Tell Your Friends and Neighbors (PYO Flower Share)

An example of a first-week share from 2017

Again this year we are pleased to offer a pick-your-own flower share for non-CSA community members. (NOTE: If you are a member of the CSA and have signed up for your summer share, you will have flowers included in your weekly pick-ups.)

Many people grow what they need for vegetables at home or are members of other CSAs or simply shop farmers' markets for their produce. But fresh flowers are not always available or may not grow well at home. Some home gardeners are better at vegetables than flowers, or we may have too much shade for robust cutting gardens, or it's just nicer to have a wider variety of colorful stems to select from ICF!

We will offer a 10 week flower share which starts July 8. The flower fields are always accessible for picking 20 stems once weekly. Once you have signed up we'll contact you for a brief orientation to the fields and process.

Prepayment of $107 is required ($100 plus 7% sales tax) and may be mailed to ICF, 128 Intervale Rd, Burlington, VT  05401.

Sign up here for your blooms and please feel free to share with your friends, neighbors, and colleagues. You do not have to be a CSA member to sign up for flowers.



Complete Your Veggie Share: Bread, Eggs, and Cheese

We cannot live by veggies alone…we need bread and cheese at the very least to make a picnic!

As we’ve done for many years, we partner with local producers of goat cheese, eggs, and artisan bread which you can pre-order and pick up at the same time as you gather your vegetable share. We do have a few extra of each item we will sell on site each week, but if you want to be assured of your favorite we encourage pre-ordering.

Photo from O Bread web site

This year we are excited to offer a selection of certified-organic bread from O Bread in Shelburne.  Prices vary by type, and we’ll be testing out which loaves are popular – please let us know your favorites! For now, all loaves will be cash (or on account) sales. If we get a sense of favorites we will do pre-orders as usual.

Returning will be free-range, pastured non-organic eggs from Jericho Settlers Farm, in Jericho. Available by the share and the dozen at $5.50/dozen. 

Since 2003, Does’ Leap Farm in East Fairfield has provided ICF members with a rotating selection of several certified-organic fresh and aged goat cheeses by the share or $8 each Samples will be available during the first pick-up week.

Sign up here or see us at any pick-up to start your shares.

First Pick-ups of Summer 2019: Monday, June 3 & Thursday, June 6

It’s time! Early summer is here!

We’ll be starting our 21 week CSA pick-ups on Monday, June 3 and Thursday, June 6.

Pick-up time is from 3:00-6:30 at our pole barn area on the left/west side of Intervale Road. Look for the parking lot, buildings, and lots of smiling faces.

Bring your reusable bags or baskets, your sun hats, and bug spray. Some crops (scallions, herbs) will be “pick-your-own” and you want to be prepared.

Kathie will be on site during the first week of pick-ups if you have any account questions or want to make payments. You can also order your supplemental eggs and cheese for the summer. Does’ Leap cheese will be available for sampling if you’ve never tried it before!

We are also very pleased to announce we will have bread available for purchase by the loaf from O Bread Bakery in Shelburne. Their bread is available at many stores around town and you may have enjoyed it before.

We are looking forward to the start of our 30th year as a CSA and can’t wait to welcome you to the farm.

New Skin for a Hoop House

On Sunday, May 5, ICF staff and 4 hearty member volunteers reskinned the northwest hoop house in our complex at 282 Intervale Road.

We have to wait for non-windy, non-rainy days, as you can imagine. And such a project takes many hands and some patience. Think of trying to wrap a present that requires ladders, ropes, and weight to be successful. (In the past we’ve used large potatoes as the weight on the ropes. They are easy to toss and provide just enough tension to hold the plastic down while edges are being fastened.)

While the plastic is thick, winds, ice, and sun can do a number on the material. There is a double layer of plastic and fans provide some insulation between the layers. Air warmed by the sun can be quite toasty! We use these houses in the winter for spinach, baby lettuce, and baby kale. In the summer they are used for peppers, tomatoes, cucumbers, and eggplant.

Some members have wondered about our winter growing in these houses. They are not heated with anything but the sun. We cover the rows with mulch and plastic and keep the greens as warm as possible. They don’t freeze but they are in a slow growth state. So spinach sown in December might not be ready until February! January and February are the months where we are not likely to have fresh greens for our winter share members.

In the summer months we’ll hardly be able to keep up with the rapid growth in these houses. It won’t be long now!

While Waiting for Summer Shares to Begin in Our 30th Year

2018 First Pick-up. We’ll have a blank slate for you to design soon!

May is always a transition month for the farm and by extension, for the members.

In May we finish up the winter shares (what I’ve now starting calling the winter/spring share), seasonal staff return or start new with us, fields are planted with the seedlings we’ve been growing since March, and we gear up in earnest for the start of our 21-week summer share.

How can you pass the month and control your excitement?

First, make sure you have signed up for your summer share! We still have room for you, but you shouldn’t wait too long. Normally by the start of June we are sold out! Sign up here and feel free to tell your friends, family, neighbors, colleagues.

Second, if you did participate in the winter/spring share, we’d love to have you complete the survey we do after each season. You can find the survey here.

Third, we are having a pop-up plant sale at the two final winter/spring pick-ups. Everyone is invited to stop by and purchase flower and herb pots for your home gardens. You’ll find the plant sale at the winter pick-up area from 3:00-6:00 on May 9 and May 16. We will not be having weekend plant sales this year!

Finally, watch your email, our web page, and our Facebook page for the announcement of the summer share start dates. We know when we’d like to begin, but Mother Nature gets a vote also.

We look forward to welcoming you, or welcoming you back, very soon!

Pop-Up Plant Sales at the Last Winter Pick-ups

For the last    15   years we’ve been holding our annual plant sales on Saturday mornings. But who really wants to break up a weekend by running down to the farm to get plant starts when you’re already out and about on a weekday!

This year we’re trying something new. Our last two winter share pick-ups are on May 9 and May 16. We’ll have our plant sale to coincide with the usual 3:00-6:00 pick-up. Everyone is invited to stop by for purchases even if you are not a winter share member.

Instead of (or in addition to) browsing seed catalogs and looking at pictures of flowers, dreaming of your own colorful gardens this spring and summer, you'll want to come to our Annual Plant Sale.

Each year we grow certified organic plants for our CSA shares (herbs, vegetables, and flowers) and we grow enough for you to purchase for your home gardens. Many ICF members grow a few flowers or herbs at home just because it's fun to walk outside their kitchen door and pick something for dinner. Some of us have dreams of larger garden plots but recognize that time and space work against us. I first became a member of ICF when I was living in a home with minuscule space for gardening. That said, I've always had a few pots of something on my porch even with a CSA share.

Come to the last winter share pick-ups to get plant starts, say hello, and join us in welcoming summer!

Greenhouse Science: Corn + wood = onions

Tucked into the large greenhouse and tunnel complex on the east side of Intervale Road you’ll find a single heated greenhouse where we start all of the seeds we’ll transplant to the fields when the ground warms up. It’s important to know this greenhouse is the only one we heat.

Of course you’d expect we’d have to have a warm place to start seeds given Vermont weather! We can go from 5 inches of snow to 47 degrees in a day, as we did last week, so imagine the variables we face when opening the greenhouse the first week of March.

We use a combination of heating fuels for the house. Several years ago we installed a biofuel furnace to reduce our dependence on propane. At this time of year, Jill fills the fuel hopper with about 200 lbs of a mix of wood pellets and dried corn ( 1:2 ratio.) At night the propane will come on as needed to achieve our desired temperatures.

The daytime temperature goal is 72 degrees. The louvers open at that point and then the vent fan turns on at 76 to keep the temperature steady. The overnight temperature goal is 60 degrees. As the nighttime temperatures rise we’ll use less biofuel and propane, as you’d expect, because the sun helps with the warmth and the double layer of heavy plastic traps a cushion of warm air .

Over the course of the heating season, we usually go through 3 tons of wood pellets and 4 tons of dried corn.

Our efforts pay off when the first onions come up!

Seasons, Change, and Continuity: The Greenhouse is Open

Jill Rotondo

We're on the cusp of spring and the change of seasons that we can expect every year around this time. Granted, there is a bit more snow and ice on this date than we might have had in past years, but we have the hope of spring coming.

Rain or shine, snow or ice, we open our propagation greenhouse around the same time every year: the first week of March. The farmers have made a detailed crop plan which includes specific dates for starting seeds, how deep to plant the seeds in the starting pots, how much water is required. If onions are started now we'll see them in approximately 90 days. Onions are always the first seeds to be started. Soon the tomatoes will be started, grafting will begin, the ground in the high tunnels will be turned over, all so that we are on schedule for our summer CSA. Of course the weather may change our plans, but we do have a plan!

The more things change...change is good, right? We rotate crops so that nutrients can rebuild and we can fight any pests that have taken up residence. We change our crop production based, in part, on member feedback (as well as growing success, seed availability, etc.) We change planting and cultivating techniques so we are more efficient with materials and labor (our tomato trolleys last year are a prime example of a labor saving practice.) What doesn't change is the high quality produce we grow for an increasing number of families in the area.

Samantha DuPont

And then continuity...from scheduled equipment maintenance to organic soil practices to high customer satisfaction, we're 30 years as a CSA because of our commitment and connection to our members and the land we farm.  Key to the continuity is our staff. Andy Jones has been the Farm Manager for 26 years. Aly Martelle has been here 12 years, Silas Branson, Jill Rotondo, and Kathie Sullivan 9 years. Sara Howe and Samantha DuPont are returning for their 6th years.  We supplement staff with seasonal workers who gain knowledge and experience from working beside such an expert staff. See more about our full year staff here.

You can be a part of this Burlington institution and help us usher in the next 30 years of farming in the city! Sign up for your 2019 summer share here. Tell your friends and neighbors. We aim for 650 shares but because some of those are split between families, we think we're feeding approximately 1500 people per week (which does not include the 62,000 pounds or so of food donations to area food shelves.)  You can be a part of this food phenom today!

Meet the New ICF Board Member: Andrea Solazzo

As you know, ICF is governed by a nine member board serving rotating 3-year terms. The board meets monthly with Farmer Andy Jones for updates on the farm management, but they also discuss future planning for the farm’s sustainability and fiscal health. And they plan events for members!

Andrea Solazzo, courtesy Vermont Foodbank

Abby McGowan had to step down from her current term as she is on sabbatical in India for 6 months. It would be hard to attend board meetings from afar! We’re happy to tell you that current farm member Andrea Solazzo has agreed to serve out the remaining 2 years of Abby’s term.

We’d like you to meet Andrea.

Andrea Solazzo currently manages the Northern Vermont gleaning program, coordinates with area food shelves on nutrition education and works with the various fresh produce programs at the Vermont Foodbank. Additionally, Andrea supports the Foodbank through diversity and inclusion work, advocacy and story gathering initiatives. Prior to her time at the Foodbank, she led delegations to international conferences for UN based NGO’s around climate justice and food sovereignty issues, owned an agriculturally focused study abroad organization and had active leadership in various community organizing campaigns around livable wages. Andrea’s passion for sustainable agriculture evolved from first learning about homesteading in rural Appalachia, to then starting a small farm on her college campus, traveling around Mexico for a month with La Via Campesina on an international caravan with activists and farmers from around the world and then landing in Vermont eight years ago to work at the Vermont Workers Center and at various farms in the Burlington area. She is ICF’s biggest fan, feels incredibly lucky to enjoy amazing veggies from the farm every week and loves working in ICF’s fields throughout the growing season through her work with the Foodbank. Andrea is excited to be on the ICF board and support the farm in continuing their inspiring work throughout the community.

Root Vegetable Spotlight: Winter Carrots

Carrots are cleaned in the roots washer.

ICF has been known for their carrots over the years. Members consistently tell us, verbally and on surveys, that carrots top their list of favorite crops.

We plant two varieties of carrots, each suited for a different season and purpose. “Yaya” carrots are the summer and early fall variety you have been enjoying.
”Bolero” is the variety we prefer as our winter carrot as it stores well for long periods. Both Yaya and Bolero were developed by the Dutch company Bejo Seeds.

The Yaya carrots tend to be a bit smaller, tenderer, and milder-flavored compared to the Bolero. But the same high water content that makes the Yaya more delicate works against them in storage. The Bolero, while a bit more toothsome in their crunch, maintain their sugar, flavor and crispy texture much longer than the Yaya when stored at the proper temperature and humidity. We source carrots from High Mowing Seeds in Wolcott, VT, and Johnny’s Selected Seeds in Maine. If you’d like to read more details about storing carrots, see Johnny’s suggestions here.

Carrots are packed in 25 lb bags.

We started harvesting and processing the winter carrots in mid-October. The carrots are topped, put through the roots washer, packed into 25 lb bags, and stored in bulk bins in our large coolers. The bags have air holes in them so moisture doesn’t build up. Because of the storage method, we’ll have crunchy carrots for you right through May.

This year we harvested 15,000-17,000 pounds of Bolero carrots for winter storage. That a lot of bags of beta-carotene!

After the carrots are washed and bagged, they are stored in the large cooler next to the winter share pick-up bay. We used to keep them in bulk bins, but a few years ago we built cribs to store the bags. Air circulates better around the taller structure and the cribs help us pack the cooler more efficiently.

Sign Up Now for a 2019 Summer Share

It’s always a pleasure to open the sign-up for summer shares in the middle of a snow storm! Storm Harper can’t hold us down.

On Friday, Jill was counting seeds in anticipation of opening the greenhouse in a few weeks. Silas was helping me with some tech aspects of our web page. Aly was processing winter wholesale orders. Andy was preparing for conference presentations this coming week. We were all talking about a few logistics for summer.

There are a few things you should know about our summer shares. Returning members likely know the routine, but since we have about a 30% turnover in summer membership every year, it’s always a good thing to have reminders all in one place!

First, you can sign up online or download a paper form to mail in with payment. Paper forms will be available at winter pick-ups as well. While you can sign up online, we don’t offer online payments…the fees are just too much for us to consider with our volume. You can, however, add us as a Payee to your online checking account/Bill Pay system and we’ll get payment from your bank. And you’ll save a paper check and stamp.

Second, it’s best to sign up early. We usually have sold all shares a month before the first pick-up.

Third, if you pay in full before February 15 you can subtract the small discount indicated on the forms and web site. Your original invoice will show the full amount and the change to your account will be made when the full payment arrives. Why is the change made afterwards? Some members plan to pay in full and then just forget to finish the task or mail the check. The discount is applied to full payments postmarked by 2/15/19.

Finally, we are looking forward to you joining us for our 30th year of growing in the Intervale. We’ve come a long way in 30 years and we hope to be highlighting our progress as we celebrate all year.

Welcome to the farm…or Welcome back!

Watch this Space for News: Questions about Summer Shares?

Long time members of ICF know that mid-January on the calendar means summer is not far away! Summer share sign-ups typically begin in January and yes, we fill half our shares by the end of the early sign-up period.

Don’t despair…we are preparing the materials to roll out very soon. Several of you have inquired already, but you have not missed anything. We’re pretty much on schedule for opening the sign-up for our 30th year CSA!

Yes, we’ve been growing in the Intervale for 30 years. How time flies when you are eating well and locally!

We’ll also post sign-up information on our web page, our Facebook page, and you’ll receive an email blast.

We look forward to having you join us again this year.

Holiday Market and Final Pick-up of 2018

Thursday, December 20, will be a good day to be at the farm!

We’ve been rearranging the winter bay make it easier to make selections and spread out all the crates of food. We’ve installed more of the fabulous art work created with the help of Bonnie Acker and her public art projects. We were able to make more room because the storage bins of sweet potatoes and squash have been moved to our new packshed across the driveway. So come on down and explore the space!

We’ll have our usual group pick-up from 3:00-6:00 pm, the last group for the year. It happens to be a Group 2 week, but if you’ve missed other weeks in your rotation please feel free to stop by.

Also we’re having another pop-up holiday market. We started these events last winter and they were well received. We had one on the day before Thanksgiving and had a lot of traffic. So we’re at it again!

You can purchase extra items for yourself, you can tell your friends, neighbors, and colleagues to come down and get a taste of the delicious bounty you’ve raved about. We expect to have kale, cabbage, butternut squash, and a wide variety of roots for your selection. In addition, we’ll have a few dozen eggs and a few portions of goat cheese for sale.

We’re excited to tell you that Singing Cedars Farmstead will be on site with a selection of frozen beef cuts and whole chickens. Please plan to pay them directly to make it easier for both ICF and Singing Cedars.

We hope to see you on Thursday!

The Vermont State Vegetable: Gilfeather Turnip

I’d never heard of the gilfeather turnip until last year when I saw it listed for a farmers’ market. I certainly didn’t know it was the Vermont State Vegetable! And I didn’t know ICF was growing some for our winter shares. Now it’s my new favorite snack item!

Cut in half and ready to peel and eat raw.

I suppose I’ll end up cooking some soon, but for now I like snacking on raw slices, with or without hummus. It’s been a great snack, similar (to me) to a kohlrabi but maybe with a bit more peppery taste. We’ve had kohlrabi in the past but it doesn’t seem to store well. The gilfeather, a cross between a rutabaga and a turnip, should store better.

Daikon is long and skinny (top), gilfeather is more round and stubby (bottom.)

You’ll find them in the same box as the daikon. If you plan to eat raw, I think the daikon and gilfeather have similar tastes and textures. I haven’t cooked the gilfeather yet but there is an apparently well-known soup recipe that is highlighted at an annual gilfeather festival!

Yes, an annual festival here in Vermont to celebrate this hybrid vegetable created here! If you want to try some soups or cooked dishes, see many recipes here. In keeping with modern use of social media, the festival has its own Facebook page so you won’t miss the 2019 event.

Tell us how you’re liking this little gem and how you have been preparing it! Don’t be afraid to try something new in a salad, as a snack, or roasted with other roots.