Monday, June 15, 2015
Taste of Tuesday
Over the weekend, we had a meal that was, with the exception of olive oil and balsamic vinegar, entirely from our farm. We had a salad made with the last of the romaine lettuce, our first tomato, salad burnet, and arugula and borage flowers. Next we had sauteed shiitake mushrooms, sauteed beet greens, and roasted root vegetables. The root vegetables were simple to make. I peeled and cut beets, turnips, sweet potatoes (from last fall), and onions into bite-sized pieces, tossed everything with a little olive oil and fresh rosemary, and then roasted all in a large baking pan in a 400 degree oven for about 45 minutes until everything was tender and done (I stirred it every 10-15 minutes). Give it a try! Seasonal eating is good for your body and good for the planet.