beets

I love the Farmer’s market!

Dinner, Dinner, Lunch, Lunch, Omnivore, Other stuff, Other stuff, Recipes, Vegan

Ok I know that probably goes without saying but seriously-this place is awesome!

I have recently started working for the DeNoble’s, a family farm in Tillamook that specializes in naturally grown produce, especially ARTICHOKES!!  Working here has been incredible and has introduced me to the world of Italian artichokes, which are bright purple and have more meaty leaves, larger hearts and are just more flavorful than your average green artichoke.

Here are a couple of recipes that I have made recently to make use of all the amazing produce that I get from this awesome family! They are incredibly simple and can, of course, be adapted to fit what you are in the mood for.

Roasted Root Vegetables

Serves 4

 

A version of the roasted veggies using only cauliflower-yum!

 

1 (approx. 1 lb) head cauliflower (any color, I used a mix of white and green)

1 (1 lb) parsnip

2 large carrots (orange or purple)

1 large potato

1/2 and onion

salt and pepper to taste

2 Tbsp olive oil

Preheat the oven to 375.  Cut all of the veggies in to similar size chunks (leave the cauliflower a bit larger than the other veggies.  Place in a cast iron dutch oven (or a large baking dish) and over with olive oil, salt and pepper-here is when you can add any other seasonings that you like or fresh herbs (rosemary, thyme, oregano, basil, parsley, seasoning salt, etc.) Toss to be sure that everything is coated.  Cook 35 minutes covered, mixing every 15 minutes or so.  Cook another 10 minutes with lid off to be sure that all veggies are roasted (turn up the heat a little if they aren’t getting brown).  Be sure that all the veggies are done by stabbing them with a fork.

Roasted Beets 

 

Roasted beets!

 

 

Serves 2

1 bunch tiny beets (or larger beets cut in to 1in pieces)

2 cloves garlic

1/2 tso dried oregano

1/2 tsp drid thyme

salt and pepper to taste

1 tsp olive oil

Preheat oven to 400. Wash the beets and trim the ends and the greens off.  Cut them to be sure they are all the same size.  Make a foil packet and place the beets in the center, sprinkle with seasoning, oil and salt and pepper (and any other herbs/spices you want) and place them in the oven.  Cook about 25-30 minutes or until a fork inserted in them goes in easily.  Let cool and enjoy!

 

The full meal

 

Check out this info on the DeNoble’s farm:  http://www.localharvest.org/denobles-farm-fresh-produce-M20944