Took a spin to the root cellar in our 1798 basement. It's a natural root cellar. Pulled together some sweet (purple and white) potatoes, some carrots, onions and turnips. A couple of beets. Washed them up and made some roasted root veggies (with garlic, s&p and sage), a squash gratin (with duck eggs, grated cheese, buttermilk, pureed butternut squash, cayenne, nutmeg, paprika and s&p) and pan-fried grated spuds. All to be had (over the next few days) with a bottom round roast we marinated overnight—and received in return for some welding work. Thank you! All accompanied by a tossed salad and Irish Soda Bread (baked yesterday). Will let you know how it all turns out.