Or anything else you

Or anything else you want to toss in there! Add fresh or dried rosemary. Place the diced veggies into a large bowl and add enough olive oil to coat the outside of all the vegetables. Heat your oven to 400 degrees Fahrenheit. Place the diced vegetables onto a baking dish, one layer thick. Add salt and pepper and pop into the oven. Stir the vegetables every 15-20 minutes or so, just so they don’t stick to the bottom of the pan. Check to see if they are done by piercing the largest vegetable chunk you see with a fork. If the fork goes in easily, the veggies are done! It usually takes 40-55 minutes. Yum Yum!!!! Mom says “Eat Your Vegetables.” Listen to your Mother.

Why Eat Roots in

Winter? Eating roots in winter is logical! Roots are winter’s seasonal vegetables. They have been stored for generations throughout the winter so that humans could have vegetables to eat all year long. Now that we have vegetables preserved in cans and we have access to all types of foods all year long, eating seasonally is something we don’t think about any more. But our bodies remember! Our bodies like a variation in diet related to the seasons. You might notice you crave salads in spring and fall, squash, com, cucumbers, and tomatoes in summer, and pumpkins in the fall. Did you know the average strawberry travels over 2,000 miles from the farm to your table? That’s a lot of gasoline for one little strawberry! Eating seasonally also means that you can buy food that is produced or raised locally. Buying local foods means you get fresher, more nutritious foods. Local foods often come from nearby farms or, better yet, from your own garden! They taste good, they are fresh, and you are also supporting your neighbors and friends through a local economy. Keep it seasonal. Keep it local. Grow it yourself and eat it fresh! Recipe Compliments of the Farm-to-Table Program. Growing Pnde!