welcome, and thank you for joining me on my farm and studio in southern lancaster county, pennsylvania
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Tuesday, June 8, 2010

fresh roasted vegetables

golden beets, rose gold potatoes, garlic scapes, patty pan squash, rosemary, sungold tomatoes, and zephyr squash.

What started as a desire to try some of the fresh garlic scapes from the garden turned into a full-blown meal of fresh roasted vegetables. Scapes are seriously seasonal and available only for a short time in late spring/early summer - now, so if you want to try some, you gotta find them soon. Wanting to allow the flavor of each vegetable to come through while still working together as a whole, I decided to roast them. Or, at least finish by roasting them. Here's how...

Take a small handful of scapes and some young beets, cut them all into bite-sized pieces and toss in a bowl with some sea salt, a pinch of pepper, and enough olive oil to coat. Spread out on a shallow pan and put them in a 350° oven to roast for about a half hour (I like golden or albino beets for this since they won't turn everything red). As they're roasting, cut up some new potatoes into one inch chunks and boil them until barely done. (Or better yet, use baby potatoes and boil them whole.) As that's happening, heat olive oil in a skillet, slice up some young summer squash about a quarter inch thick, and saute them with a little salt for about 4 minutes until golden brown but also barely done. You don't want to overcook either the potatoes or the squash since they are both now going to be added to the roasting pan along with a handful of cherry tomatoes and a couple teaspoons of minced rosemary. Toss everyone together in the pan, making sure to get everybody coated with olive oil. Roast for just a few minutes more to meld the flavors and finish cooking. Whatever you do, don't overcook the veggies because that's just disgusting.

Yes, several of these things are early, but with the greenhouse, I'm able to get a jump on the season. Of course, other fresh vegetables would also work. Use what's available to you. For instance, I think scapes and asparagus would be great roasted together, maybe served warm on a bed of spinach with a little vinaigrette.

4 comments:

Spring Lake Farm said...

Yum! Thanks for sharing.

Sandy

Sheltie Owner said...

I like adding pumpkin pie spice to any root veggies like squashes or sweet potatoes. I've also enjoyed roasting new potatoes in Italian seasonings (minus the oil). The only thing better than roasted veggies is grilled. My favorite are zuchinni.

Tracie said...

Yum! I love roasted veggies. This all sounds so delicious.

Jennifer and Steve said...

wow! you are so ahead on produce. i imagine you are growing in the greenhouse? looks great!