Things have gotten crisp as of late, with a very cold night on Friday. The dawn was a beautiful sight, icy though it was. Everything has its season, and some of them ended with the freeze. It is nice being on the down-slope of the season.
The share this week has some nice roots. It is the perfect time for roasting an assortment of what you get and what may be in the fridge or cupboard. Cut, dressed, and roasted at 425 deg F, it is a simple dish. You can use olive oil, balsamic and rosemary for a moist coating, or dry rub the veggies with salt, chili powder, and other spices of choice.
Make sure to check and mix them about every 15 to 20 minutes, until cooked and browned. If you like garlic, add it with a little olive oil during the last 15 minutes of roasting.
On the egg front, a little update. First off many thanks to the CSA for making the sale of our eggs run so well. Our flock of 52 has been very productive this year. However, we have to be careful about counting our eggs before they are laid. So far, things have worked out well.
We are pleased to be able to keep a healthy flock on the farm. They are a source of eggs, entertainment, education, and fertility. In the photo above I am the source of their attention, as they await some afternoon scraps.