Roasting vegetables

A frustrating part of getting a giant box of vegetables every
week at the height of summer is that the easiest thing to do
with lots of vegetables is to roast them in the oven. But when
the temperature and humidity are both high you don’t actually
want to turn the oven on.

I no longer have that excuse, so tomorrow or Friday lots of
things are going in the oven.

I’ll be spending the weekend at the New England Sacred Harp
(5 hours of singing a day, and nobody minds if
you sing loud), which means I’ll have to bring potluck
contributions for lunch on both Saturday and Sunday.

I’ve already written about some of the possibilities:

The announcement of what’s in the share this week suggests
another option, courtesy of another shareholder:

Oven Roasted Kale
the kale last week was the most amazing. I roasted it in the oven at 350 until crisp, with a little olive oil and sea salt–better than potato chips!

There’s also just plain potato salad, a bunch of leeks staring
at me wanting to be put in a sharp mustard vinaigrette, a
cabbage that wants its leaves to be stuffed with something…

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