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5/29/19 - First Test Run!


  1. Arugula

  2. Lettuce Heads

  3. Root Veggie Medley

  4. Eggs

  5. Sourdough Bread

  6. Strawberry Rhubarb Jam


  1. Amaltheia

  2. Three Hearts Farm

  3. Root Cellar Foods

  4. Jackie Jones

  5. Stella Bakery

  6. Mountain View Jams


Featured Recipes This week has the building blocks for some great salads! Use the arugula and lettuce together, or separate. Roast up the root veggies, make a quick vinaigrette, and toss them with some greens and any other ingredients you have on hand (nuts, cranberries, cheese, apples, seeds, etc.). Add a poached or soft-boiled egg for some protein, and warm up a few thick slices of bread to make it more filling. I like to scoop up whatever's left of the dressing, egg yolk, and veggie bits at the bottom of my salad bowl with bread. You do you!

Roasted Root Vegetables Roasting vegetables is easy and flexible. You can add garlic cloves or herbs or whatever you like. Usually, I just season with salt. The basics you'll need:

  • 1 package Root Veggie Medley (diced carrots, parsnips, and beets)

  • olive oil or other oil for roasting

  • salt

Preheat oven to 400 F.

Toss root veggies with 1-2 Tbs olive oil and a little salt. Use just enough oil to lightly coat the veggies - not so much that they're swimming in it. 

Spread in a single layer on a baking sheet. You can always use 2 sheets, or roast in batches. General wisdom says you'll steam the veggies and won't get nice browning if they're too close together. I say do your best and don't fuss over it too much. 

Give them a quick stir every 10-15 minutes. In between stirs, you can prep the rest of your meal. Start checking for doneness after 30 min or so. 1-in diced root vegetables need about 40-50 minutes to get tender and begin to brown. They're done when they're soft all the way through and edges are browning a bit. If you like them crispier, let them go longer. 

Quick Vinaigrette 

Also simple and flexible! Makes 1/4 cup. Just double or triple if you want to make more. It keeps well in the fridge. You'll need: 

  • 1 Tbs white wine vinegar (or red wine vinegar, balsamic, or lemon juice)

  • 3 Tbs olive oil (or avocado oil or whatever oil you have that tastes good on its own)

  • 1/2 tsp or so of dijon or brown mustard

  • pinch of salt and pepper

  • optional ingredients: minced onion, garlic, or tender herbs like parsley, basil, dill, or chives, or a small pinch of dried herbs. Try a bit of today's jam for a sweeter vinaigrette - either with or without the mustard.

Put everything in a small jar with a lid and give it a good shake. The mustard or jam will help the dressing emulsify, so no whisking necessary. When it separates, just shake it up again. Taste and adjust seasoning as needed.


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