Root Vegetable Poetry

For this issue on Roots, I really wanted to do some printmaking paired with poetry.   I ended up doing some old school “potato prints” with my children, simply by cutting these vegetables in half, painting them and stamping them down.  I’m really happy with the minimalistic, almost abstract quality of the prints.  For the poems, I was inspired by Douglas Florian, who’s animal poetry is some of my children’s favourites.  I’ve been reading Omnibeasts (pictured below) since my first daughter was 1, and now she can recite some of the poems by heart.  Florian’s clever rhymes and paintings hold the interest of children and parents alike.  See more of his work at

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For flavour, you can’t beat a beet,
But if you cut it in half, you can make it bleed.






Care for a carrot?
Of course!
I’ll take it for the first in a super soup.
Maybe with melted butter as a side in a second.
Or for dessert I can make
it into a delicious carrot cake.
Oh heck, give me a raw one and I just might
Give in and give it a great big bite!









They say it’s one of the healthiest foods
It really packs a whack of goods
Full of Vitamin A and Vitamin C
And extremely low in calories.
It’s characteristics are so fine,
And to your body it’s very kind,
But the biggest reason I like it to eat
Is that this chubby lump is very sweet.







You sure make me feel less queasy
and your superb taste is so easy
Your flavour is so versatile
hanging on my tongue for quite a while
Put me in your favourite curry
or blend me up in a soupy slurry
Ginger’s flavour never fails
Especially when drinking Ginger Ale.






Spicy, slicey, dicey, dip
A bulbous top with a skinny tip
A special flavour in a soup
Or roasted, shaved, a unique root
What I’m talking about here, I’ll let it slip
Let me introduce you to the lovely parsnip.








It’s never sadish or badish.
It makes me gladish; it’s radish.







Oh Pota- to, potato oh
How much I love you so
You make me turn a smile
With all your different styles
Mashed, roasted, scalloped, baked
So many ways, so many takes
But for my favourite delicious sin
I first peel off your velvet skin,
Then scrape out those little eyes
and turn you into french fries.

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