Topped off with belgian endive, bulls blood beet greens, grated carrots, chioggia and golden beets, turnip, acorn squash, and diced onions all fresh from the root cellar.
As a side we had homemade flour and corn tortillas filled with black beans and onions.
A salsa was made from frozen tomatillos, garlic, onions and some spices that Mrs. H. threw in.
Note the root vegetables are still alive and full of life unlike the poisoned non-organic, or limp organic produce found in the store, least wise in Idaho this time of year.
Growing, preparing, and eating one's own food is most empowering.