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Thursday, September 9, 2010

Spring Time Slow Roasted Vegies

Wow got to love Springtime. The garden is just full of nutritious surprises. Whilst wandering round to see what we would send to the Saturday Farmers Market, this is what we have come up with.

Freshly dug Desiree Taties, Parsnips, Sweet corn, Snow peas, Carrots, Vine ripened Tomatoes, Rhubarb, Bananas, Beetroot, Silverbeet, English spinach, Beans (green and butter), Watercress, Rocket, Lettuce, Broccolli, Cauliflower, Cabbage, Chinese cabbage, Celery, Spring Onions, Zuchini, Salad Mix, Free Range Eggs,

This week we have decided to do a special on the
Free Range Eggs to encourage everyone to dig out their favourite baking recipes. Bulk trays (2.5 dozen) $12.50.

Recipe idea: Slow roasted vegies

basically you can use any roasting vege. Instead of peeling them, leave the skins on to keep in the flavour and nutrition and just gently scrub.
Potatoe cut into chunks
parsnip cut into chunks
carrots cut into chunks
onion quartered
beetroot
whole small tomatoes
whole garlic cloves

slow roast until cooked through and then drizzles with a little balsamic vinegar and cook for a further 5 minutes. Yum!!!

All produce is biologically farmed (organic) and available from the Bigg Fresh Market truck on Saturdays and Rustys Butcher shop all week.

see you soon

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