How I used my fresh vegetables

Yesterday afternoon, I stopped by Dig-It Farms in Jasper, GA and got some red potatoes, green beans, cucumbers, bicolor corn and blueberries all of which we had for dinner the same evening. We also had red cabbage, sweet potato and white corn that was part of a home produce delivery co-op.

Blueberries and Cucumbers were uncooked.

Corn was steamed and eaten with a dab of butter.

Green beans were sautéed with olive oil till bright green (some browned as well), freshly snipped thyme, salt, pepper and lemon juice just as they were ready to take off from the pan.

The red potatoes were roasted at 400 degrees F for about an hour with olive oil, a whole bulb of garlic separated into cloves, a few sprigs of rosemary and salt and pepper. I prefer them roasted till most are browned, but we were hungry and they were taken out before most of the potato slices browned!

The sweet potato was roasted at the same temperature with just olive oil; peeled and cut into bite sized pieces and it takes about 40 minutes to be ready.

The cabbage was cut into wedges with some olive oil, salt and pepper on it and roasted at the same temperature, but it took about 30 minutes to crisp at the edges. This was the first time I have roasted cabbage and the next time I will separate the leaves instead of leaving the wedges intact as I prefer them slightly crunchier.

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1 Comment (+add yours?)

  1. The Discrete Blogger
    Jun 28, 2012 @ 18:48:46

    Wonder why “likes” on my blog don’t show up. Haven’t figured that one out yet.

    Reply

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