Roasted Root Vegetables - a winter staple

This is the time of year when there isn't a lot of local, fresh veggies left except for our beloved root vegetables. So here I thought I would share a simple, easy and tasty dish that can be make over and over without the kids crying "do I really have to eat that again?"

Let me start by saying I am not a baker. I make bread, but one out of every 4 or 5 loaves fails because I forget something or try an experiment that doesn't do so well. I love to play with my food and part of that for me means, no recipe. Don't run away yet! It actually can make it fun, but as serious as I can be, if it fails, we will order a pizza or go grab something quick. I'm not proud ... I make mistakes, but I'm not going to force food I won't eat on my family.

Roasted Root Veggies

Carrots
Sweet Potatoes
Russet Potatoes
Onions
Parsnips or Turnips
Olive oil
Chives & Parsley
Herbs de Providence (or just rosemary)
Salt & Pepper to taste
OK, I did add in a rarity that most may not: White Truffle Oil. Seriously though, only a couple drops and that is AFTER it has finished cooking.

This is a great way to add in some of those lesser known veggies and still have them come out great.

Chop up all the vegetables as evenly as you can so they can roast evenly.Sprinkle with some olive oil and season with your herbs lightly and a little salt & pepper. Turn your oven on to 450 (I had mine in a glass dish so I kept it at 350 and it just took a little longer).

 

Every 15 minutes you will want to go in and stir up the veggies.

 At first, it doesn't look like anything's happening, but after your 3rd stir, you'll go WOW! They start to carmelize and release their own, natural sugars, which is what makes them so very amazing. And easy to eat a few times a week...

Go out and find some of those local, fresh root veggies and enjoy! You won't be disappointed.

Heritage Breeds

It seems like the chickens have been the topic of many of our conversations here at the farm recently. More particularly, the Freedom Rangers chickens that we have added for our meat production. In comparison to our other meat breed, the Cornish Cross, these Rangers are up and active - they have actually been seen on many occasion actually chasing the larger Cornish chickens around. They are lively and peppy and we are so much happier with this fantastic breed.
The Freedom Rangers are a more traditional breed in that they take longer to grow naturally and are France's only breed accepted for their Label Rouge free range program. They don't have the Cornish's famous "double breasts", but they are also have less leg problems as well as heart attacks (not one so far!). We all know the expression, "It tastes like chicken", but really what most people are saying is it's simple and will do well with various sauces, herbs, etc. The older, more traditional breeds really do taste like chicken though. And it's not just the meat, but the fat and the bones that make truly amazing chicken broth. One of those mouth watering, drool coming out of your mouth, broths.
Now don't get me wrong, the Cornish birds still have a place here on our farm. The produce a larger quantity of white breast meat and are fast growers making them more "affordable" for most. They also have the taste and texture that we are more familiar with - although ours still have more taste and texture, it looks the part.
If you have an interest in farm fresh raised chicken, locally produced, drop us a note. Or you can find our order form on our website at: http://www.willowsedgefarm.com/chickens-and-eggs.html
Up and coming: Pastured Pigs ... pigs raised naturally, here on our farm in Bothell.