Not much to report from the farm this week. We’ve been organizing our seed order, working on organic certification, and enjoying the calm that the weather has brought. In celebration of us ordering seeds, comment below what your favorite veggie is.
Check out this great recipe I found!
And this one sounds great!
Roasted Root Veggies
1/2 butternut squash – peeled, seeded and cut into 1-inch pieces
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
2 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch cubes
1/4 cup extra virgin olive oil
kosher salt and pepper to taste
- Preheat an oven to 450 degrees F.
- Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.