Sep 6, 2012

Winter & Root Veggies

This week at market it is our LAST regular market of the season!  How did that happen!??  It went by soo fast.  We were very lucky to have such great weather this summer for our market too.  We only broke down early a few times due to severe thunderstorm warnings, but market was up and running strong every week!

We celebrate Winter & Root Vegetables this Friday.  Stop by our Farmers, Valley View Farm and Jillson's Farm & Sugarhouse to snap up the seasons hardiest veggies:  potatoes, carrots, squash and more.  

Hope to see you here tomorrow, Friday September 7th!!

We will have 2 additional special markets...Columbus Day Weekend and a Harvest Market in November.  Check this blog of updates!

I love to roast my root veggies!  I also like to mash them and mix them all together.  Carrot and Turnip mash is a family favorite for generations in my family.  How do you prepare your root veggies?  

Here is a recipe for Roasted Root Vegetable Medley from The Food Network

Roasted Root Vegetable Medley


  • 8 to 12 slender carrots, peeled and trimmed
  • 8 to 12 baby turnips, peeled
  • 6 to 8 fingerling potatoes scrubbed and cut lengthwise in halves
  • 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
  • 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
  • 1 or 2 large beets, peeled and cut into thick wedges
  • 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
  • 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
  • 1 whole head garlic, separated into cloves, unpeeled
  • 2 or 3 sprigs fresh rosemary, sage, or thyme
  • Salt
  • Freshly ground black pepper
  • Extra Virgin Olive Oil


Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.