SmartCooks here.
Basket Number 2 (biweekly) arrived on Tuesday, right on schedule and placed in the picnic hamper on the back deck.
Like Basket #1, it is full of greens and micro greens and vegeys.
I had to go to the Bryson Farms site to research some of them, including the Carnival Squash (it is Soo colourful), heirloom leek, mustard greens, broccoli raab with flowers, Hakurei turnips, China rose radish, bok choy, choggia beets, Tuscan kale (can't really tell what type yet), green peppers, French shallots, potatoes (can't tell type) and lots of heirloom carrots.
The site also contains suggestions on how to cook the products as well as some recipes. I'm up tonight for the one below, from their website.
SmartCooks.
Roasted Turnip, Shallots, and Apples:
1 large white turnip, peeled and chopped into ¾-inch cubes
2-3 shallots, peeled, lobes separated, each lobe cut into 4 wedges
1 large tart apple (like Cortland, Granny Smith, or Macoun) (not McIntosh as they will saucify), peeled, sides cut off the core and sliced into ¼-inch half-moons
1-2 Tbsp. olive oil
1 tsp. chopped fresh thyme (or sage)
Salt and pepper to taste
2-3 shallots, peeled, lobes separated, each lobe cut into 4 wedges
1 large tart apple (like Cortland, Granny Smith, or Macoun) (not McIntosh as they will saucify), peeled, sides cut off the core and sliced into ¼-inch half-moons
1-2 Tbsp. olive oil
1 tsp. chopped fresh thyme (or sage)
Salt and pepper to taste
Preheat oven to 375°F.
Dump all the ingredients onto a sheet pan and combine with your hands until everything is coated in oil. Don’t forget the salt and pepper. Roast 20-25 minutes, until vegetables start to take on some color. Flip them with a spatula and roast 20-25 minutes more, until the shallots are on their way toward burning but not quite there, yet.
****
No comments:
Post a Comment