Of course I didn’t take a camera with us, but last week we made a meal almost entirely from things from the farm. Except for the olive oil and spices that I added, the entire meal was from our farm. While I’m really proud of that, I always think, how could I have done it without the olive oil and spices (actually, butter and farm grown herbs would not have been impossible, but they weren’t available last week).
For my sister-in-law’s birthday we made roasted vegetables. I would like to preface this by saying that roasted vegetables are one of my all time favorite foods. Included in our roasted vegetables were: red la soda potatoes, German butter ball potatoes, yellow fin potatoes, Jerusalem artichokes, onions, leeks, turnips, garlic, carrots, dragon carrots, and I think that is all.
It was really easy to make. Cut up all of the root vegetables to about a square inch. Mix the vegetables in oil (or butter, but only if it was made from your own cow) and spices which include some minced garlic. Put the vegetables on a large cookie tray (it took 3 large cookie trays to feed my family) and bake at 450 until they are done. It takes awhile for the potatoes to cook, so plan ahead.
Oh, and their were some major decisions made about the meal. 1) My sister-in-law does not like turnips. 2) Baked Jerusalem artichokes gave everyone gas. Everyone. 3) The kids ate it and liked it.