The farmer’s market is changing. Just a few last tomatoes, no more basil, but lots and lots of sweet potatoes, rutabagas, and new potatoes. Maybe not as sexy as a fresh ripe heirloom tomato, but with enough love just as tasty. We have three root vegetable recipes to get you started with the fall. A Creamy, Vegan Root Vegetable Soup surprised us with its flavor. Just as easy was Cup of Jo’s Roasted Vegetable Tart with Caramelized Onions and Feta. Which, we have to admit, even felt a little fancy with the puff pastry. Last we made a Sheet Pan Chicken and Roasted Harvest Vegetables with a secret ingredient (ok, it was bacon) that took everything over the top. Sure, it’s no longer BLT season. But these root vegetable recipes might just get us through the long winter ahead.

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