Two weeks of missed farmers markets + trying to clear out our cupboards and fridge = some very interesting meals. My motto this past week has been “You always have more food than you think you do”. We have very little in the way of fresh produce, but more than enough grains, lentils, dried fruit, nuts & seeds, fermented vegetables, and homemade broth to get by. At least I hope we do, since I sadly had to miss this morning’s market as well in favour of a (very) early flight to Ottawa. Three weeks sans market in a row, I think I’ve broken a personal record. I’m still determined to make it through this coming week without paying a visit to a grocery store, though we’ll see how desperate I get for vegetables.
After a surprisingly tasty meal of wild rice, mung beans, split red lentils, and dried minced vegetables, or “peasant food” as my coworker dubbed it, I decided it was definitely time for something fresh. A quick peek in the fridge and cupboard found some beets, as well as the remainder of the potatoes, carrots, and apples that my parents brought me from their vegetable garden at Thanksgiving.
I tossed it all together on a baking sheet with some fresh rosemary from my kitchen table herb pot, and was delighted with the outcome. The rosemary infused the dish with its gorgeous presence, and the apples lent a sweetness that was complimented by the flavour of the coconut oil.
This dish is a must-try for anyone trying to eat locally and seasonally this fall. I won’t name names, but it would also be a really nice dish to serve at certain upcoming holidays. If you’d like something more substantial, throw some chickpeas, walnuts, and/or pecans into the mix. If adding nuts, you’d probably want to add them in the last 10-15 minutes of baking so they don’t burn. I ended up topping my leftovers with raw pecans, and ohh yes. I’d do that again, for sure. Enjoy your weekend!
- 5 small organic potatoes, chopped
- 1 large beet, chopped
- 6 small rainbow carrots, chopped
- 2 medium crabapples
- 2-4 tablespoons organic cold-pressed coconut oil, melted
- 2 springs fresh rosemary
- mineral salt, to taste
- black pepper, to taste
- Preheat oven to 375F. Chop potatoes, beet, carrots, and apples into a large bowl. Drizzle with coconut oil and toss. Add rosemary, salt, and pepper, mix until well combined.
- Spread vegetables on a greased or lined baking sheet, in a single layer if possible. Place in the oven and cook for 1 hour, stirring halfway through. If you used whole sprigs of rosemary, remove them before serving.
can't find rainbow carrots? // orange carrots are fine too!
don't have fresh rosemary? // use 1 teaspoon dried
don't have access to wild crabapples? // substitute Granny Smith or another tart variety