
-3 pounds summer squash
-1 pound potatoes
-1 bunch flat leaf parsley
-2 heads of garlic
-mesclun greens
-1 kohlrabi
-1 bunch red beets
-cherries
-blueberries
-3 peaches
This morning I preheated my oven to 400 degrees and chopped up my potatoes and tossed with olive oil, rosemary, chives, sage and two cloves of minced garlic. I roasted them for about 25 minutes until they were soft and had browned on the edges.






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