November is almost over.  Time to go underground, hibernate, stay warm, give thanks, remember our ancestors.  The plant world is shedding leaves and pushing its sugars down into the earth.  Into the roots.  Storage for the long cold winter nights ahead.                         

                                                                               
I am particularly interested in eating roots right now.  I have heard people complaining that they taste like dirt, and they do.  Dirt, exploding with life.  Sunshine stored underground.  There are so many roots. Especially comforting right now are the beets. Traditional beets, red as blood; golden beets glow when you cut them open. The Italian Chioggia beet is candy-striped with rings of white and pink.                
                                                                               
Of course there are also potatoes, sweet potatoes, carrots, and turnips.  But do not forget rutabagas, daikon, horseradish, parsnips, sun-chokes, yacon, burdock, and those big black radishes.  Try them all, and

Happy Thanksgiving from all of us at The Dirt! 

Where Spreading Roots Spring Forth.