C is for carrots and chard. I absolutely love the color variety in the baby carrots (orange and yellow and purple) and the Swiss chard (yellow and red stems)! With all those vivid colors, it has to be healthier, right?
Then we have salad greens, potatoes and turnips. I ordered both Russet and Yukon Gold Potatoes.
Breakfast potatoes are one of our favorite weekend breakfasts.
The Swiss chard and some of the Yukon Golds went into my new favorite hearty potato soup – recipe coming in time for New Year’s Eve dinner at home. 🙂
Some of the carrots were roasted to accompany an herb crusted roast (from my locally sourced beef) for Christmas Dinner. My daughter and I are debating how we want to use the beets. My husband loves roasted beets, but we all really enjoy pickled beets as well. Since she is gone for a week spending the New Year in the mountains with family, I think we will be roasting beets this time. Cue evil cackle – ha ha ha ha!
Sorry about that; we have watched lots of Wizard of Oz movies this past week and I have wicked witches on the brain….
The turnips roast nicely with other vegetables and Kirsten at Farms Fresh Feasts commented in the past about a smooth turnip soup that I might try. Soups are good now that it has been so cold for so long.
Our Christmas this year was far less chaotic than last year. I certainly appreciated how easy the (still new to us) hardwood floors were to clean up after the pandemonium of present opening. 🙂