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.
Bon appetit!
2 comments:
Cherie, I agree with seasonal eating. When the food system provides any thing at any time of the year, there's no special season for certain things. I can remember as a kid the news would spread quickly when the first shipment of Texas watermelons came to the grocery stores. The same was with Missouri strawberries or Colorado/Missouri peaches and the list could go on and on. It made those times of the year special and canners boiled preserving the special fruits and vegetables for the year long wait for fresh the next year. Storage areas filled with preserved jellies, fruits, and vegetables as each season came and went. Today, fresh (well so they say) come from all over the world. My friend is so proud of serving lamb from Australia and special vegetables from South America. It's really a different food world today than the days of my youth. When I was young, I longed to be living in futuristic days but now that I'm here, it's just not what I thought it would be. Some where along the line the whole culture got side tracked into the importance of saving the economy. What's up with that?
Have a great White Flint Farm seasonal eating day.
YUM!
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