Check out our Harmony Farms selections! This week’s recipe for oven roasted vegetables can be a simply veggie side, or a meal if you choose to add sausage! Harmony Farms has AMAZING sausages to try: wild boar with cranberries, duck smoked with apple brandy, pheasant with cognac…to name a few. Check out our Harmony Farms order form on this website under MEATS. We also offer selections for PETS!! You can order all of our MEATS and PETS selections by sending me an email at email@example.com by Sunday at 5 pm. Meats will be delivered to the middle school along with produce orders for Tuesday pickup between 3-5 pm.
This week’s T and D Farms Box $25:
baby new potatoes
Cara cara oranges
OVEN ROASTED VEGETABLES
2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
1/2 lb sliced carrots
8 ounces mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped ( 1 tsp. dried)
2 tablespoons fresh rosemary, chopped ( 2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt ( a shake or two)
black pepper ( a shake or two)
Chop all the vegetables, as specified in the ingredient list.
Preheat oven to 450 degrees F.
Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
Stir until all the vegetables are coated evenly.
Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork. You may mix roasted sausage slices in to make a meal!