Valentine's on the Farm

Love it is in the air.  We are feeling so much love the roots that keep us nourished during these drab days, the greens that are unstoppable in the green house, the soil, and sunshine filled days!  

scenes from the farm: the herb garden, loving  our carrots, Kat's salad

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the share

1 bag salad mix
1 head lettuce
1 bunch kale
1 jar kraut or kimchi
8 lbs roots
dried rosemary
4 onions

Balsamic Rosemary Roasted Root Vegetables

http://www.myrecipes.com/recipe/balsamic-rosemary-roasted-root-vegetables

Ingredients: 

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
  • 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
  • 2 carrots, cut into 1/2-inch-thick slices
  • 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
  • Salt, to taste
  • Freshly ground pepper, to taste

Directions:

  1. Preheat oven to 450°.
  2. Whisk together first 3 ingredients in a bowl.
  3. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again.
  4. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

 

Malaika SpencerComment