Greetings!! Another week of goodness! The farms are slowing down with the winter crops and in transition for the spring crops. That means cleaning the land up, discing the fields and laying plastic for the new crops. The new plants have been started but not quite ready for planting in the green houses or fields, should be ready by next week. We are able to gather crops from Florida and California where the winter season is at it's peak. This week your boxes will contain the following: Green Leaf Lettuce from FL. Green Cabbage, Garnett Sweet Potato and Rutabaga from California, Fuji Apples and Pears from Washington and Collards and Beets from here at McClellan Organics. So it's definitely a winter box with lots of roots and greens! I want to thank you all for being so diligent about returning your boxes each week so we may recycle! It helps us tremendously. Here is your yummy recipe for this week...Enjoy!Roasted Rosemary Root VegetablesPrep: 20 MinutesLevel: Easy
Cook: 45 MinutesServes: 8Ingredients
In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.
Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.
Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20–25 minutes.
Note: To make ahead, roast the vegetables up to 3 hours ahead of time. Let rest on the baking sheets at room temperature, then heat in a 425ºF oven for 15–20 minutes before serving.
Harvest Moon Market, LLC
3103 Thomasville Road
Bainbridge, Georgia 39817
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