Yesterday was farmer's market day for us. Just 2 more weeks and we'll be back to buying our produce from WFM. I guess we'll be back to mostly organic, but I sure will miss the local produce.
There really wasn't a lot at the market yesterday........green tomatoes, pumpkins, squash, and lots of root vegetables. Hence, our dinner, Roasted Root Vegetables with honey glaze, a side of sauteed red kale and beet greens, and some corn muffins I had left from the night before.
For the roasted veggies I used 3 large carrots, 1 lb of parsnips, about 4 (1 lb) golden beets, and about 1 lb of turnips, all cut into bite sized pieces. In a small bowl I combined 1/4 cup of olive oil, 1/4 cup local clover honey, about 2 tsp dried thyme, a pinch of salt and a few turns of the pepper mill. Put the veggies in a baking dish, pour the honey mixture over the veggies, cover with foil and bake at 425 for about 45 minutes or until veggies are soft. Then remove the foil and bake for another 10 minutes to glaze the veggies. While the veggies are glazing, saute the greens. In about 1/4 veggie oil saute 3 cloves of garlic, add greens (I used red kale and the greens from my beets, but you could use any dark leafy green) and saute until the greens are evenly wilted. Remove greens from heat, sprinkle a few shakes of red wine vinegar on and season with salt and pepper.
Rob and I thought the meal was delicious. The kids were a little less than enthused by it, but they did eat some. Mairin liked the carrots and corn bread, and Stella gave it all a try.