Clockwise from left: potatoes, lacy kale, beets. plum tomatoes, watermelon, pepper assortment, red tomatoes, and delicata.
Oops, almost forgot these little beauties . . .
Week 16 One Straw Farm CSA was simply amazing—an abundance of delicious produce in such variety! We received ripe red tomatoes, a peck of plum tomatoes, potatoes, onions, more lacy purple kale (and the weather is perfect for Caldo Verde), a beautiful assortment of purple and green peppers, beets (yay—and the greens make a delicious sautée!), another watermelon (yay!), and delicata. Yay. Delicata squash has the flavor and texture of butternut (only even better) without the laborious prep—that’s right, folks, no peeling required. Wait, don’t forget the tomatillos, the fruit that comes with gift-wrapping (they’re just so adorable in their sweet little husks). This week’s featured recipe can be used as a side or main dish and is an attempt to reproduce the exuberance of all of these wonderful late summer gifts: throw it all in a pan and roast it, letting all their sweet flavors and assorted textures and colors celebrate together!
Late Summer Roasted Vegetable Melée
Ready in 1 1/2 hours (including prep); serves 8–12
Ingredients
Preparation
- Preheat oven to 400°. Coarsely chop all vegetables to roughly the same size.
- Toss potatoes, beets, and delicata with 2 tbsp olive oil and salt. Roast for 15 minutes.
- Toss peppers, tomatoes, onions, etc. with remaining olive oil and salt and add to potatoes. Shake roasting pan to mix and return to oven for another 45 minutes.
Potatoes, squash, and beets were pre-roasted, and now the whole shebang is about to go back in for final roasting.
An Immersed original