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Clean Out the Refrigerator Week!

We are at the halfway point for the summer CSA. Many members this year have told me that their rule is to eat everything they get every week before the next week’s pick-up. That was my goal too, but between travel, dinners out and other very good excuses, that hasn’t happened. I do a good job keeping up with things that don’t last that long such as lettuce or spinach, but here’s is what I found in my crisper bin this weekend and what I did with it:

  • Broccoli
  • Cauliflower
  • Fennel
  • Beets
  • Hakurei Turnips

I know! I am BAD! Inspired by a friend and fellow member in a similar boat, I cut up and roasted all of these stragglers and now have a lovely bowl of chilled roasted veggies to add to salads for the rest of the week. And, this “housecleaning” came just at the right time given the amazing array of veggies we are getting this week. So, if your ‘frige is brimming with veggies from weeks past, make room for this week’s share.

roasted veggie salad

Roasted Summer Veggies

You can use any of the veggies above or include others we have gotten in recent shares:

  • Zucchini
  • Summer Squash
  • Onions
  • Garlic Scapes
  • Scallions
  • Carrots

Place a rack in the upper third of the oven. Preheat the oven to 425 degrees. Cut all of the veggies into similar-sized pieces, about an 1/2 to 1 inch. Put them into a bowl and toss with olive oil to coat. Sprinkle with a generous amount of salt and pepper. Spread the veggies in a single layer onto a baking sheet. Don’t crowd the pan – use a second sheet if necessary. Roast in the oven for 10 minutes. turn all of the veggies and roast for another 10 to 15 minutes.

I tossed my salad with a vinaigrette and added some of the queso fresco from last week’s dairy share and also added some toasted hazelnuts. It was a delicious change to my regular lunch salad!

What else can you do with these roasted veggies?

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