Garden Veggies are in Abundance this Month
When temperatures drop and the garden is overflowing with deliciousness, help a friend out!
I’ve never been a food gardener and don’t ever plan to be. Why is that you ask? I love cooking what others grow and would rather spend time creating dishes than producing the food. I frequent our local farmers’ market and have been known to “help a friend” who suddenly, due to plummeting temperatures, needs to share some of the harvest quickly. This unselfish act took place recently when our Denver temperatures were 60 one day and 23 the next. “Wow” is right. We have friends who are prolific gardeners with an impressive assortment of herbs and vegetables. Upon hearing their harvest was in jeopardy of going to waste, we rushed to the rescue and happily lightened their load. This is what I created with our generous bounty:
Kale, beets, beet greens, zucchini, yellow squash, jalapeño, chives, rosemary, sage and thyme, oh my! All veggies and herbs were washed and sliced. I placed them in a huge pan with deep sides, the same one I use for turkey minus the insert. Veggies were tossed with generous amounts of Roasted Almond Olive Oil, salted and peppered. I placed the pan in a preheated 400 degree oven for 30 minutes, tossing every ten minutes. They were served warm with aged balsamic vinegar lightly drizzled over. This combination of dark green, red and yellow vegetables = Super Foods in overdrive! Like I said, help a friend in need whenever possible! (The photo collage is my “before” and “after” of the vegetables.)
