Root Vegetable Salad + Goodbye Summer Garden

The first frost came. This season’s CSA farm box deliveries are almost done. I am picking as many herbs from the garden as possible, before they wither and fade away. I am also using up the root vegetables I have been neglecting from my CSA’s farm share. Today, in the bottom drawers of the fridge, I found celeriac, candy striped beets, a few knobby carrots, and a couple of kohlrabis. With this collection, I turned to Ottolenghi’s Jerusalem.

root vegetable salad ingredients

His recipe for root vegetable slaw calls for just these ingredients. The vegetables are sliced thin on a mandolin, then cut into matchstick-sized widths. They are marinated for a while in vinegar, oil, lemon juice, sugar, and salt, and then tossed with hand fulls of chopped cilantro, parsley, dill, and mint.

And that’s it. The marinade softens the vegetables, and the herbs excite them. It’s a seasonal and bright salad on a cold day.

candy striped beets

herbs on black

root vegetable salad

Below are some snapshots of my garden this morning. I will keep cutting herbs, for as long as they keep growing. I’m trying to use up every last bit of summer’s goodness. It’s a race against the cold.

mint in the garden
Mint still growing in the garden in its raised pot (so its roots won’t spread.)
frost bitten tomatoes
Cherry tomatoes on the vine.
frost bitten basil
The garden basil did not respond well to the frosty nights.
garden herbs
Chives, oregano, and silver thyme still going strong.
alpine strawberries in the garden
The Alpine Strawberries are flowering and budding, and seem oblivious to the cold around them.

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May