Different vegetables have different needs, but with a little know-how, you can keep your harvested root vegetables—carrots, sweet potatoes, turnips, and more— fresh and flavorful for months.
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As the days get shorter and the temperatures drop, there’s nothing like a warm bowl of stew or soup to comfort a chilly fall evening. Fall soups and stews are a great way to enjoy seasonal produce ...
Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen.