We did! Mostly we labored, but we enjoyed it :) There is a lot to harvest this time of year.
And this year has kept us extra busy, as we balance the increased production of Wintergreen Foods products with our usual CSA activities.
|Products like Kale Chips! |
(I'm especially enthusiastic about these.)
Not surprisingly, we have found that with new endeavors come new challenges and new heights of busyness, but, while we certainly haven't achieved perfection (there's always next year...) the fields are in good shape as we transition into fall.
The dry beans are drying, the winter radishes are maturing, the acorn squash are ripening and the late planted (remember when June rains kept chasing us out of the fields?) fall crops are heading up nicely.
|Like the cauliflower :)|
Now, we know that we're not the only family that is extra busy this time of year. Harvest time is also back to school time. So this week's recipe could not be simpler, and it makes use of the sometimes-challenging-to-cook rutabaga in a kid friendly way.
I called this post Farmer Food because I used some extra weird looking cauliflower and rutabaga when I made the recipe. We always feast on the funny looking stuff :)
|Curly cauliflower and a rutabaga light bulb.|
Maple Roasted Rutabaga and Cauliflower
1 Rutabaga, cut into one inch pieces
1 Cauliflower, separated into large curds
2 Tablespoons maple syrup
2 Tablespoons olive oil
1/2 teaspoon salt
Preheat Oven to 375 degrees
Toss chopped rutabaga and cauliflower curds together in a bowl. Stir together the maple syrup, olive oil, and salt until they are well mixed.
Stir the maple oil mixture into the cauliflower and rutabaga to coat. Spread the coated vegetables onto a baking sheet.
Bake at 375 degrees for 20 minutes, stirring after about 10 minutes.
|When it's ready, the rutabaga will be toasty and golden.|