Volume 2: Issue 14

NEWS FROM THE FARM
Feels like Fall, but no frost this weekend! We might still see some summer squash after all and more ripe tomatoes ;)
I tried to get Rainshadow Organics on Facebook this weekend. Whatever that means. You should “like” it. I will try to post more pictures and little updates there.
Let me know if you are interested in our vermiculture class on Saturday Oct. 1st here at the farm from 10-2!!! You will leave here enlightened :) with your very own worm farm!

ROASTED ROOTS!!!
· Use a mix of slender carrots, baby turnips, fingerling potatoes, potatoes in general, parsnips, beets, kohlrabi, rutabaga, or celeriac.
· 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
· 1 whole head garlic, separated into cloves, unpeeled
· 2 or 3 sprigs fresh rosemary, sage, or thyme, Salt, Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F.
Peel and trim your veggies as needed and cut into 1” thick pieces. They can be long and skinny or cubed.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

You receive a mix of roots each week, especially from here on out and this recipe is a fabulous one for enjoying things you thought you didn’t like :)

RECIPES
I have heard so many of you talking about wonderful recipes that you’ve tried. Please email them to me and I will put them on the Rainshadow Blog to share.
Also, all of the recipes from this year and last year are on the blog so if you lost yours or want to check out some other ones, refer to the blog