Veggie Love

Lots of vegetables from the farm this week.
Broccoli, cauliflower, lettuce, green beans, zucchini (or courgettes, as my sister calls them), and bonus boysenberries.
I also picked 16lbs of blueberries.
Love summer in Oregon.
I have been roasting vegetables lately. Baby parsnips and carrots from my own garden and beets and cauliflower from the farm. We love them. Roasting brings out the natural sweetness, in case you didn't know. There have been beet converts among my beet-hating friends when they taste them roasted. Basically, you shake the veggies in a ziplock bag that contains olive oil and seasonings. Place them in a roasting pan and cook them at 350 to 400 degrees until they are tender.
If you're not adventurous that way, here is an actual recipe, courtesy of Simplyrecipes.com and Elise, who submitted this four years ago.

Roasted Cauliflower


• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice (from 1/2 or a whole lemon)
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. 2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately. Serves 4.

De.Lish.Us.

Note to Jon:
Not one ellipsis.
Not one exclamation point.