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

Recipes

Spinach Pie

1 pkt english spinach sticks removed and leaves shredded
30g Butter
1 onion finely chopped
125g (4oz) ricotta cheese
125g (4oz) feta cheese crumbled
60g tasty cheese grated
3 tablespoons parmesan cheese grated (optional)
4 eggs (Bigg Fresh Free Range of course)
1/4 teaspoon ground nutmeg
freshly ground black pepper
8 sheets filo pastry
3 tablespoons olive oil

1. Steam spinach until tender. drain and cool completely, then squeeze out excess liquid. Chop finely and place in bowl.
2. Melt butter in frypan and cook onion 4-5 minutes or until golden, Combine onion, spinach, ricotta, feta, tasty and parmesan cheeses. Mix together eggs, nutmeg and pepper then fold through spinach mixture.
3. Layer 4 sheets of pastry together, brushing between each sheet with oil. Line a deep lightly greased oven proof dish with pastry layer, spoon in spinach filling top with remaining pastry layer sheets and gently folk the edges of pastry together. Brush top with oil and bake at 200oC for 40-45 minutes or until golden and crisp.
(for the non vegetarian, bacon in this recipe is great. Cook it with the onion)