Foodie

[dancerjodi]

Brian and I have a ton of veggies from our farm share, and I'm hoping to put some of them to use tonight and then freeze them, so that they aren't wasted:
I'm going to make some pesto with the basil (and freeze).
I'm going to make some salsa with the tomatoes (and freeze).

We still haven't even used up the herbs we dried last year, and we have a ton to cull this year (basil, apple mint and hot oregano). The drying process took so long before, I think I'm going to try freezing (unless we're able to get a box fan and try the Alton Brown method rather than hanging) :)

We also have a ton of garlic and onions. Do you think mincing the garlic and throwing into the jar in our fridge (we bought in the supermarket) will work? Or will they go bad? We have 5-6 bunches of garlic and I'd hate for them to go to waste. I'm thinking I'll fry up the onions with the bit of cabbage I have for some kind of stir fry at some point.

We have some turnips too . . . what the hell to do with those? I've only had them mashed which I like, but Brian's not nuts about.

Though I like getting fresh veggies from the farm share, I don't like the pressure of having to use X thing that we get. Next year we won't be doing the farm share, but we'll make more of an effort to get out to farm stands (or Russo's, at the very least).

Comments

Re: suggestion

[mizdarkgirl.livejournal.com]

I agree with wench33 but here is something else to try. I would use what ever herbs you have and more garlic then listed. I am not sure how to make WW friendly.

Herb Roasted Chicken with Root Vegetables
1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves

Baby Root Vegetables:
1/4 pound turnips, peeled and stem ends trimmed
1/4 pound red carrots, peeled and stem ends trimmed
1/4 pound orange carrots, peeled and stem ends trimmed
1/4 pound golden beets, peeled and stem ends trimmed
1/4 pound red beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, halved
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil


Chicken
Preheat the oven to 475 degrees F.
Wash the chicken and pat dry.
Season well inside and out with the salt and pepper.
In a small bowl, combine the garlic, thyme, sage, parsley and olive oil.
Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior.
Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well.
Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven.
Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear.
Remove from the oven and let sit for 10 minutes before carving.

For the vegetables:
Place the chopped vegetables in a large mixing bowl, and season with the salt and pepper.
Drizzle with the olive oil and place in a roasting pan or on a sheet pan.
Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning.
Serve with the herb roasted chicken.