Saturday, December 17, 2011
It's root vegetable season at The Simple Farm and I until now, I can honestly say that Michael and I didn't know how wonderful and delicious these roots were.
This is tonights dinner: radishes, turnips, potatoes, carrots, peppers & eggplant (ok, they're not roots, but fabulous just the same), garlic cloves and fresh snipped dill -drizzled with olive oil and roasted at 350 degrees for about an hour.
Recently I learned that when you roast radishes they actually mellow out and become a bit sweet.
We've just begun to fill our French market with turnips (Shoigoin and Purple Globe), a gourmet blend of radishes and carrots. We still have eggplants and peppers and of course a beautiful selection of herbs to choose from.
Stop by this Thursday from 9 - 1 pm for your last minute holiday shopping. We will NOT be open Friday and we WILL be CLOSED the following week for a little time off as we get ready to start our January CSA baskets.