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Shorter day length is upon us now (less than 10 hours per day).
Not much grows but we keep planting, covering, and tending the young crops awaiting more daylight after the solstice.
The temperature has cooled down and has us scrambling.
We have harvested most of the young romaine and bok choi from the field which is why most of you will see it this week. It is quite perfect, sweet and crisp. Enjoy.
The propane heater decided not to blow warm air for 30-plus hours right before the cold spell but the seedling trays survived.
We keep starting trays and continue to plant empty beds when we have space.
If you have any questions about what we're growing or how we're growing it this winter-just ask!
Now on to eating these veggies. I feel confident you know how to use your lettuce, spinach and bok choi this week. You can roast bok choi in the same method as described below for root vegetables. Use chopped garlic, soy sauce and toasted sesame oil. Delish.
I heard someone talking about boiling their root vegetables recently.
I feel the need to address it.
There is a better alternative—roast your roots to elevate your winter dining experience.
Roasting root vegetables in winter is not only tasty but also a nutritional boon.
This cooking method brings out the natural sweetness and earthy flavors of vegetables like carrots, beets, turnips, radishes, potatoes and more.
When roasted, vegetables develop a caramelized exterior that enhances their inherent sugary qualities, making them more palatable, especially for those who might not enjoy the raw or boiled version.
The process of roasting at high heat also helps in preserving the unique flavors and textures of each vegetable, allowing for a more robust and satisfying eating experience.
From a nutritional standpoint, root vegetables are powerhouses of health benefits, especially during the colder months when our bodies crave more energy-dense foods.
Roasting vegetables preserves more vitamins and minerals compared to boiling, ensuring their nutritional value is retained.
Moreover, the simplicity and versatility of roasted root vegetables make them an ideal choice for winter meals. They can be seasoned with herbs, spices, or simply salt and pepper.
These vegetables can be served as a side to meats, added to salads, stews, and chilis, or blended into soups for a hearty meal. The ease of preparation – chopping, tossing in a bit of oil, and roasting – makes them a practical, nutritious, & warming option for busy YOU.
So, if boiling has been your go-to cooking method, try roasting your roots and they will become a staple on your dinner menu.
Root Vegetable Roasting Basic Guide
- Preheat the Oven: Anywhere from 350°F - 425°F. Around 400°F (200°C) is key if you want that desirable caramelization.
- Prepare the Vegetables: Wash and peel (if necessary) your root vegetables such as carrots, beets, radishes, turnips, potatoes or sweet potatoes to name a few. Cut them into uniform pieces to ensure even cooking. Smaller pieces will roast faster and get crispier, while larger chunks will be more tender and moist.
- Season the Vegetables: Toss the cut vegetables in a large bowl with olive oil, salt, and pepper. You can also add herbs and spices for extra flavor – thyme, rosemary, fresh minced, garlic powder, paprika or one of my favorites-smoked paprika-are great options.
- Spread on a Baking Sheet: Arrange the vegetables in a single layer on a baking sheet. Do not overcrowd, as this can cause them to steam rather than roast, preventing caramelization.
- Roast in the Oven: Place the baking sheet in the oven and roast for about 25-45 minutes, depending on the size of your vegetable pieces. Halfway through, you might want to stir or flip the vegetables to ensure they brown evenly on all sides.
- Check for Doneness: The vegetables are done when they are tender and have a nice, caramelized exterior. The exact roasting time can vary depending on the type and size of the vegetables.
- Serve and Enjoy: Once roasted, the vegetables can be served hot. They make a great side dish or can be added to salads, pastas, or grain bowls for extra flavor and nutrition.
Remember, each type of root vegetable may have slightly different cooking times, so it's a good idea to keep an eye on them, especially towards the end of roasting.
Experimenting with different seasonings and combinations of vegetables can make this a versatile and always yummy dish.
Cheers and feel free to reach out and let us know how you are enjoying winter share!
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