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When in doubt, roast it!

2/5/2013

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Jerusalem artichokes and turnips, chopped and tossed with olive oil and season salt, ready to roast.

Sometimes you get something from the CSA and you just don't know what to do.  When in doubt, I say roast it!   You can cut and roast a lot of things at one time, so you can save energy by turning the oven on just once.  Then you have lots of healthy vegetable sides for dinner during the week, or some to toss on a salad for lunch.  

Some vegetables I have roasted include sweet potatoes, winter squash, daikon, beets, onions, cauliflower, green beans, turnips, okra, celeriac root and kohlrabi.

Directions:
  • Wash and chunk veggies
  • Toss in olive oil and season salt.  I make my own by drying summer basil and throwing that in a food processor with sea salt and some toasted sesame seeds.  
  • Spread in one layer on a pan
  • Roast in 375-400 degree oven until brown. 



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    I am doing the Longview locavore challenge for the month of February.  By participating, get to participate in the Longview workshops for free!  Read all about the challenge here and follow their blog here.  I enjoy getting my vegetables from a CSA  and trying new things, I have a home garden and run a local Elementary School garden, and buy most of the meat my family eats from local farmers, I just buy it in bulk to save money!

    Eating seasonally and locally is great for my taste buds, helps us try different things, and I am keeping money in the community.

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