Root vegetables are familiar, but spotlight new uses in the produce department to reinvent consumption.

Looking for something new in vegetables? Root vegetables have been tagged as familiar and old, yet new versions and new uses of this versatile group can be the spotlight within a produce universe that thrives on the latest innovations.

“Root vegetables have traditionally not been flashy, but a basic, stable product,” says Todd Miedema, director of marketing, Miedema Produce Inc., Hudsonville, MI.

“Restaurants started reinventing the consumption pattern,” he adds. “I recently ordered fish, and the chef prepared fish encrusted with parsnips. It was fantastic. What an example of an old-time veggie with a new-time use.”

Matt Hiltner, marketing manager, Babé Farms Specialties, Santa Maria, CA, agrees. “Foodservice chefs, particularly those in white tablecloth restaurants, are familiar with these products and feature them. Retailers need to pick and choose these varieties, while social media help educate more consumers.”

VARIETIES ABOUND

Rediscovered colors brighten the palettes of beets and carrots. Market swings in popularity lead to greater demand for red and yellow potatoes and onions, rather than the typical white ones. Varieties from other nations, particularly those from Asia, prompt the expanding U.S. market for radishes and sweet potatoes.

Fresh-cut technology facilitates quicker preparation and less cooking time for many root vegetables, often creating diminutive baby potatoes. Fancy nibble-size quick snacks highlighted by vivid packaging call for grab-and-go purchases.

The convenience desired by today’s consumers has modified preparation efforts for several root vegetables. Their versatility amplifies the demand: They can be prepared in numerous culinary ventures, plus they can often serve as a substitute for one another.

USING ROOT VEGETABLES

Of the 50 vegetables his company grows, Miedema says Miedema Produce began by growing bright and crisp radishes, “which is now our hallmark product.” Today, matchstick radish chips “provide nutritious snacking, and the resealable package provides convenience.”

Rob Giragosian, sales manager for Kern Ridge Growers LLC, Arvin, CA, says the current carrot market has been steady, although the heat wave that came through this summer did affect yields. But, he says, “Snacking has been gaining on the conventional carrots and holding steady on the organic. This is mostly due to there being more options on the conventional snacking carrots.”

A year-round shipper and leader of carrot production, Kern Ridge Growers recently expanded its lineup and launched carrot coins, crinkle coins and carrot chips. These are available in 12-ounce and 5-pound bags.

“Carrots are always in demand,” Hiltner points out. Babé Farms Specialties brings show-stopping shades of orange, yellow, pink, red, purple and white carrots to all types of restaurants and foodservice establishments, plus produce departments. He says the best-sellers are the hand-pulled French pack and the mixed pack, which includes multiple colors.

“Year-round demand is stable, and color is available any time of the year,” he says.

Babé Farms’ retail display of Cherie Belle, Cincinnati, Easter Egg, French Breakfast, Icicle, Pink Dragon, Pink Ninja, Purple Ninja, Purplicious, and Watermelon radishes spotlight assorted root colors and frilly or leafy foliage. A slice of Watermelon’s bright pink and/or Purplicious adds to the striking effect.

Hiltner warns, “radish flavors are all different, but all have a peppery bite.” His flashy concoction of roasted radishes accented with celery root, in his terms is “amazing.”

DEMAND VARIES

Although 90% of Babe Farms Specialties supply year-round, Hiltner notes an Easter and spring demand for root vegetables, including Tokyo turnips, red and green kohlrabi, celery root, and red, gold, and striped beets.

Heading into the fall and winter season, Hiltner is optimistic. “The outlook is positive, and we have strong supplies. Winter is the busiest time for us, shipping to Canada and the East Coast.”

Kevin Partida, manager vegetable department of Vision Produce Company, Los Angeles, CA, forecasts some root vegetables near-term demand. “There is very seasonal demand for radish, parsnips, turnips, beets and rutabaga. Cold weather increases consumption for stews and soups.”

“Thanksgiving, Hanukkah and Passover are the biggest drivers in regards to ethnic demand.”

Dennis Diekemper, manager of J.R. Kelly, Collinsville, IL, says horseradish demand is stable, “but it increases in the Passover season where it is used in the bitter herb platter, the Passover Seder plate.”

“Horseradish is looked at as a condiment, rather than an ingredient now,” he adds. “Consumers can grate it in a blender.”

Partida notes, “Although the Asian community uses both turnips and beets, parsnips and rutabagas are not part of their diets. This could be because they are used more often in European dishes as a puree. Radishes have a wide application, from eating fresh on salads and garnishes on Mexican and Asian cuisines, to pickling to enhance the flavors.”

Partida says chefs prefer to promote these root vegetables on menus when in season, from fall to early spring, although they can be used year-round. Vision markets very small potatoes, ginger and shallots, as well.

Kay Rentzel, executive director of the U.S. Sweet Potato Council, Dillsburg, PA, assures customers that sweet potatoes are available, despite some adverse weather reports in a few regions. “There is adequate supply currently. We are pleased to offer uninterrupted supplies.”

She points out that sweet potatoes are being used more as ingredients. The industry continues to inform the public about the considerable health benefits and that they are convenient all year, not just for Thanksgiving.

Jesse Reisnyder, assistant produce manager, at the West Seattle store of Metropolitan Market, Bellevue, WA, agrees. “We have sweet potatoes all the time on the dry table. During the holidays, we stock the Japanese and purple ones.” Metropolitan Market has 10 locations across the Seattle area.

Rentzel says the orange skin and flesh sweet potatoes are grown primarily in the Southern states, while the white and purple ones are produced in California.

MORE VERSIONS OF ROOT VEGETABLES

Although other crops are grown on their 7,000 acres, Gumz Farms, Endeavor, WI, are noted for their potatoes and onions on their muck soil, and these staples are still “a great value for the customer,” says Tom Bulgrin, manager.

“It seems like people are still cooking more,” he adds. “They are looking for quality and easy-to-cook staples.”

The market has changed toward yellow potatoes. Accordingly, Gumz now grows just yellow and red potatoes, and red and yellow onions. “Red onions have a place, but they are more expensive, as they are harder to grow,” he says, “and yellow onions are preferred.”

“We try to match consumer desires. Now, customers want smaller bags, most now are 5 and 3 pounds. Bags of 15 and 10 pounds are not in demand.”

Jeff Brechler, sales representative for Little Bear Produce, Edinburg, TX, describes their golden beets as “milder in flavor, a way to introduce palates, a good starter to graduate to red beets as well. We still sell more red than golden beets.”

Their Beta Sweet Maroon carrots are exclusive. “There’s nothing like them,” Brechler explains, “Texas A&M stumbled on them when they were breeding carrots for texture and crunchiness.” With high amounts of both beta carotenoids and anthocyanin, Brechler says, “You get two for one.” He notes that it is not a cooking carrot, but is better consumed raw.

Brechler also recommends an air fryer for kohlrabi cut in french fry style, and also turnips. The company also produces sweet onions and radishes.

Drew Clowser, marketing manager, Lakeside Organic Gardens, LLC, Watsonville, CA, also calls attention to red and gold beets. “Red is more popular nationwide year-round due to their versatility in juices, salads and roasted dishes.”

“Gold beets are more niche and valued for their milder flavor and vibrant color,” Clowser adds. “Demand spikes in the colder months due to their heartiness. Interest is especially strong in regions focused on healthy foods.”

Carrots are sought year-round — Nantes for their sweetness, and rainbow for urban markets focused on trends, Clowser reports. Celery root is popular for low-carbohydrate alternatives to potatoes, especially in gourmet markets. In the colder months, it is used in soups and stews, which increases demand.

Sales are strong in the Northeast and Midwest, especially during fall and winter, although he cautions celery root may require additional trimming at the market.

Lakeside’s new item, scarlet turnips, is gaining attention for gourmet cooking, particularly in the Southern and Midwestern states, with peak demand in fall and winter.

Korean radish appeals to health-conscious consumers year-round, and for traditional dishes like kimchi and stews. Red radishes, Clowser notes, enjoy strong demand, especially high in the spring and summer when fresh raw vegetables are demanded.

“One of the primary draws of watermelon radish is its vibrant pink and green interior, which adds a splash of color to dishes.” He adds that it is less spicy than red radishes, and is often featured in salads, roasted vegetable medleys and garnishes in cooler months.

Solely organic, Lakeside Organic Gardens produces over 50 crops year-round, and ships across the U.S. and Canada. Clowser advises that beets, turnips and radishes should be stored at 32°F with high humidity to avoid dehydration. He recommends retaining the greens for better presentation. Carrots, celery root and watermelon radishes should be stored at 32–34°F with high humidity to maintain crispness.

At Offshoot Brands, Conshohocken, PA, Love Beets’ latest launch is the Classic Beet Kit, which can be enjoyed with or without greens, as a side, or with added protein for a full meal, according to Maggie Scott, brand manager. This kit consists of peeled and cooked beet wedges, goat cheese, walnuts and a balsamic vinaigrette.

“Love Beets Perfectly Pickled Beet and Marinated Baby Beet packaging design features a transparent window with prominent usage suggestions, a flavor descriptor, and fun illustrations that provide clear cues to the consumer,” she adds, and the peel-and-reseal package generates praise from the users. Love Beets provides POS materials and conducts in-store demos.

Reisnyder says that Metropolitan Market refrigerates turnips and radishes. He adds, “We bunch the tops of beets and trim them. Typical potatoes are sold at the dry table; the creamers are sold by the pound and prebagged. We bring the fingerlings out at Thanksgiving.” He notes that basic root vegetables are stocked year-round, but adds, “We can source specialties. Technology now allows efficiency.”

DISPLAYS, DEMOS, PROPER HANDLING ATTRACT SALES

Many of these colorful root vegetables warrant large, abundant displays. Hiltner notes that items, such as watermelon radishes should be displayed and demonstrated when cut to spotlight the bright pink interior, but they must be protected from drying out. Keeping the tops on, provides color contrast as well.

Demos include a less common root vegetable, such as celery root, Hiltner suggests air frying slices and accompanying them with hummus or ranch dressing. Roasted radishes, too, share examples of versatility.

“Roots are Old World crops with very mature, established applications and business models.”
— Kevin Partida, Vision Produce Company, Los Angeles, CA

Gumz Farms’ Bulgrin suggests displays should be “highly visible and eye-catching. Also, the package has to have flashy material.”

For promotions, cross merchandise. “Have a sale on steak, and advertise a giveaway of the potatoes.” Bulgarian notes that consumers who live near grocery stores shop more frequently than those in rural areas, so he recommends lowering the package sizes.

To maintain the moisture in horseradish roots, Diekemper advises retailers keep it unexposed. “Mist or wrap before storing on shelves, and keep it cold.”

“Roots are Old World crops with very mature, established applications and business models. Many are used in traditional, cultural cuisines,” Partida says. “As the U.S. becomes more racially diverse, I believe promotions and education at the retail level will play more important roles to increase consumption.”