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Four Markets Left in 2014!
The Lancaster Farmers' Market continues for the next four Saturdays! Fill the freezer, the pantry, and the cellar for the non-market months. Get a jump start on your holiday shopping! Don't miss out on this wonderful opportunity to support local farmers and artisans, while enjoying the tastiest, freshest food available.
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Eating Seasonally:
Oven-Roasted Root Vegetables
Ingredients:
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1 lg. butternut squash, halved, seeded, and peeled
3 lg. potatoes, scrubbed 1 bunch beets, scrubbed and tops trimmed 1 med. onion
2 large parsnips
1 head garlic, cloves separated, and peeled 2 Tbs. olive oil, plus more for drizzling
1 1/2 tsp. salt
Freshly ground black pepper
Directions:Place 2 baking sheets in the oven and preheat to 425 degrees.
Cut all the vegetables into 1 1/2-inch pieces, keeping the onions on chunky pieces. Toss
all the vegetables with garlic, olive oil, and salt in large bowl. Season
generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or
drizzle with olive oil. Divide the vegetables evenly between the 2 pans,
spreading them out to assure they don't steam while roasting. Roast the
vegetables until tender and golden brown, stirring occasionally, about
45 minutes to 1 hour.
Note: This is a very forgiving recipe. Feel free to experiment! Don't have a butternut? Use an acorn squash or a pie pumpkin instead. Try substituting the parsnips for carrots. Or, try adding feta or Parmesan cheese, or incorporating fresh herbs, like rosemary, oregano, or sage.
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