It has been a progressive process but eventually things have come together nicely at home: we have been lucky to enjoy the most delicious home-grown tomatoes for the first year, and bought our very first organic veggie box from a local farmer two weeks ago. It has been an absolute revelation, and we are fully aware that we have embarked on a path of no return! The freshness and the colours of the products were incredible and we were very satisfied with the variety and quantity too. From the above photo, you can’t really see all the gems hiding underneath but the top layer kind of gives you a good idea of what it looked like. Before sharing another simple & delicious recipe, let me share one more photo of THE box!
The yellow and red stem chards and the kale can also make a lovely veggie composition in the kitchen… ;-)
If you wonder where you can order these beautiful veggies from, check the ‘Whole Larder Love’ website, they deliver all over Melbourne. Please note I am not affiliated in any ways with this little business and I am only sharing the love from a genuine place. Very selfishly I also know (from reading the Whole Larder Love blog) that if Rohan – the business owner – doesn’t receive enough orders to sustain his activity, he will have to cease it and I’ll be very sad too… How often can you follow the life-story of your veggies before they land on your plate? Plus helping local businesses who do good is just the way to go.
Honouring quality products is my mantra, that way, I honour my body too. And very often, it doesn’t even require to put my chef’s hat on! I found that the less you ‘alter’ the product, the better it tastes. So what do you think I made out of my veggies? I simply chose to roast them…
Type of dish: Side Dish/Main.
Serves: 4
Difficulty: Easy
Cost: Medium
Prep time: 10 min
Cooking time: 45 min
Ingredients:
Any veggies you like and in season! In the photo we have: carrots, beetroots, turnips, parsnips, potatoes, oignons, garlic. You can add pumpkin, sweet potatoes, etc… My tip: choose what to add according to the colours, you can’t go wrong with a nice colourful mix! :-)
Olive oil
Fresh rosemary
Fresh thyme
Sea salt
Prefer organic veggies: you won’t even have to peel them and will get much more nutrients out of them!
Preparation:
Preheat oven to 200°C.
Wash your veggies thoroughly.
Cut them in pieces of roughly equal size so they cook homogeneously. In the photo, the vegetables have been cut in half only, for a more ‘country look’. It was my chéri’s idea since he prepared this beautiful dish!! :-)
Arrange all the vegetables in a single layer in an oven tray.
Drizzle over the oil and toss to coat.
Sprinkle the rosemary, thyme and salt over the vegetables.
Roast in oven, turning once, for 45 min or until tender and lightly golden.
Serve & enJOY!!!
Suggestion:
If you have leftovers and instead of reheating the vegetables, make a salad: simply add some goat or feta cheese and a vinaigrette!