October is a great month to get back in the kitchen and get your culinary jam on.
The bounty of fruits and vegetables that our farms produce is a foodie’s dream. If you haven’t made a trip to the farmer’s market yet or visited a ‘pick your own’ farm, you must do so!
Vibrant wild flowers and happy sunflowers dot the fields, while gardens are overflowing with heirloom tomatoes, kale varieties, rainbow chard, mixed greens, golden beets, collards, and more.
To find out what is being harvested now and where you can pick your own raspberries, peaches, apples and flowers check out Seacoast Eat Local’s Harvest Guide.
To inspire you, click this original article for recipes like Beet, Carrot, Walnut Salad and Kale & Cranberry Salad to enjoy during this bountiful time of year!
Autumn is here and the farmers markets are abundant with root veggies like beautiful beets, colorful carrots, and plump sweet potatoes.
The best way to bring out the sweetness of these vegetables is simply by roasting them with olive oil, sea salt, and black pepper. Enjoy the roasted veggies served warm over cooked quinoa or served cold over a lunchtime salad (if you don't devour them right out of the oven!).
A recipe I created for customers to enjoy at a New England juice bar company is this delicious, unique roasted root and bean salad. The staff as well as the customers get pretty excited when its root veggie season and this rotates back on the menu!
So here is a simple version for you to try at home. Have fun shopping at the local market and cooking with the seasons!
ROASTED ROOT & BEAN SALAD - makes about 6 servings
1.5 pounds sweet potatoes, peeled and cut into 1/2" cubes
2 large carrots, washed and chopped into 1/4" rounds
2 beets, peeled and cut into 1/2" cubes
Preheat oven to 425 degrees. Place sweet potatoes on a sheet pan and add just enough olive oil to coat the potatoes. Sprinkle salt and pepper to taste and blend together. Do the same with the carrots and beets on another sheet pan.
Place sheet pans in oven and bake about 20-30 minutes for the sweet potatoes and about 30-45 minutes for the carrots and beets. Do not under cook as they will still be crunchy. Do not overcook as they will turn to mush. See above video link if you need help roasting veggies.
Let veggies cool then add them to the following:
1/2 pound organic frozen corn, cooked
1 can (15oz) black beans, rinsed and drained
1 cup tomatoes, chopped
1 Tablespoon lime juice
1.5 teaspoon ground coriander
1.5 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
Stir salad until all is mixed evenly together. Enjoy as is for a light lunch or put on top of cooked quinoa or salad greens. You can also add this to a sandwich wrap! Enjoy!
Photo by Melissa LeGette on Unsplash
This blog is an exploration of life, love, adventure and art primarily through the medium of food.