It’s nearing the end of our farmer’s market season, but we still have several weeks and I’m so glad. The fall is such a beautiful time for root vegetables. Carrots, parsnips, beets, rutabaga, radish, and potatoes are all delicious root veggies that I love all year – and especially in season! Today, as I wandered along the booths, I found these amazing, beautiful beets, heirloom radishes, and fresh turmeric. Beets are a super nutritious food and contain a phytochemical called betalain, which exhibits anti-inflammatory properties and which may help reduce blood pressure. My favorite way to eat them is simply roasted in a 375 degree oven after tossing in olive oil and salt and pepper. Simple and delicious on a salad or on their own tossed in balsamic vinaigrette dressing. The radishes are peppery and spicy and I love them sliced up and tossed in a salad. They are also really tasty sauteed or roasted, which also takes the edge off the spiciness. For both of these root veggies, the greens are also edible! They can be enjoyed raw or sauteed – just be sure to wash them well, since they’re grown in sandy soil and tend to retain some of the grit. Finally, the turmeric is a wonderful seasoning, mild and exotic, and it also adds a yellow color to your dishes. Turmeric is also a proven anti-inflammatory. In some cultures, it is used as a medicinal and fresh turmeric makes a delicious anti-inflammatory tea when ground turmeric is combined with boiling water and a bit of candied ginger (also a potent anti-inflammatory).