Summertime means fresh, local and seasonal fruits and vegetables are just a short drive or walk from someone’s garden to your dining table. The thoughts of all those great colorful things you can make with items from your local farmer’s market is the thing a cook’s dream is made of.
There are multiple ways to incorporate locally grown items into your everyday meals. Believe me when I say your family will notice the difference and be thankful for the fresh items. They just have so much more flavor than the store bought things that are trucked across the country or flown in on a jet
One of our favorite summertime recipes at Johnnie Farms is so easy. You can
just throw it together and put it on the grill or in the oven and go on about your daily routine. I even converted my mother-in-law to eating this healthy dish! I hope you enjoy it as much as we do with some grilled chicken and a loaf of French bread and a big pitcher of sweet tea……perfect porch food after a hot day in the sun!
Oven roasted vegetables with herbs
3-4 large potatoes peeled, washed and cut into 2” cubes
4 large carrots peeled, washed and cut into 1” pieces
A baggie of just picked garden peas---any kind is fine but we like sugar snap
1 small squash washed and cut into ½” thick rounds
Place all these items into a 13x9 inch pan (we use a corelle or glass pan)
Drizzle with olive oil (we use about 1/4 to 1/3 cup)---stir veggies to coat
Sprinkle with salt and pepper
Use a few springs of fresh thyme on top of the mixture
Add a few sprigs of fresh rosemary cut into smaller sections sprinkled over the top of the mixture
Bake at 350 degrees for about an hour.
This dish is so flavorful and healthy, it rarely lasts past the first round at dinner. You can interchange the vegetables to what is available and fresh at the market. The key is to make sure you have uniform pieces and that you keep an eye on it if the vegetables you use cook up fast (like broccoli or parsnips).