Oops, I forgot I was doing this.
We have a ton of tasty vegetables coming in our delivery box! I’ve been accruing root veggies for a while and today I realized I had quite an impressive variety.
I loosely followed Pioneer Woman’s roasted root veg plan. I chopped up a leek and diced up carrot, turnip, rutabaga, purple potato, golden beet, and sunchoke (all from Tahoma Farms, I think), tossed all with olive oil, salt, and pepper, and roasted until delicious.
I didn’t get the super crispy caramelization I was hoping for, since I wasn’t able to get just a single layer of veggie cubes because my tiny oven is too small even for my large saucepan, to say nothing of a sheet pan. But it still turned out super yummy. I added a glug of Rockridge Orchards balsamic vinegar (a super generous gift from farmer friend Tony!) to replace the sweetness and depth of flavor I was missing since I didn’t have the caramelization, then let that cook off before removing the pan from the oven.
I also seared-then-braised a homegrown pork tenderloin with Laughing Crow garlic, then served it with sautéed apple, after Simply Recipes’ pork tenderloin with apples. I used an Arkansas Black apple from a flat of apples I won at the Tilth Producers silent auction. Both pork and apple were delicious; I might get an Arkansas Black tree.