We’re approaching the end of January, how did that happen?
We’ve been hard at work planning for the 2017 garden season: completing seed orders, purchasing equipment, finalizing our maps and taking care of the little things before the season explodes.
During this winter season are high-tunnels have been hard at work. High-tunnels #1 and #2 have been hard at work producing vegetables (kale, cabbage, lettuce mix, spinach, beets, turnips, and carrots) for shelter meals.
In tunnel #3 are ranunculus and anemones that were planted late fall are showing signs of life!
As our seed orders arrive, the seeding begins…
After all the hard work we put in, we are able to enjoy the veggies of our labor. Yum!
Here’s an easy recipe for Roasted Beet and Sweet Potato Salad with Goat Cheese. One of our favorites!
- 1 bunch of beets
- 2 sweet potatoes
- Olive oil
- Salt and pepper
- Lettuce mix (or greens of your choice)
- Goat cheese
Preheat oven to 375 degrees. Prepare baking sheet with parchment paper. Cut beets and sweet potatoes and spread baking sheet. Drizzle with olive oil. Season with salt and pepper. Bake for about 35 to 40 minutes until caramelized and soft. Plate lettuce (or greens of choice) with the roasted beets and sweet potatoes. Sprinkle on the goat cheese. Serve with salad dressing of your choice. Enjoy!