Hello, Benjamin here to give you an update on my garden!
Yes, in December right before Christmas. There is work to be done on an urban farm all year round and Willow Manor is no exception.
I was was cleaning up my garden and found a decent size batch of beets and turnips yet unharvested.
After vigorously rinsing them to remove the worst of the hard clay soil it was planted in, I removed the tops and the stringy roots. The photo above is 15.5 pounds/ 7 Kilograms of product.
With a potato peeler, I removed the tough, weather hardened skin from the turnips and beets and cut them into bite size chunks.
Cooking is an intuitive labor of love for me and I did not really use a recipe.
I added 3 Tablespoons of vegetable oil, 2 tablespoons of salt, a liberal amount of cumin and Willow Manor grown thyme and folded the ingredients together.
Meanwhile, I preheated the oven to 400 F/200C and let the seasonings soak in for a bit.
In batches, I roasted the blend for about 40 minutes on sheet pans, regularly using a spatula to shuffle the vegetables. I did not coat the pan as there was oil in the recipe, but it may be of benefit to you. Times may vary by oven make and model and the humidity of your product.
We were compelled to partake in our new found treat and elated to find them delectable. The sweet taste of beets, the nutty turnips, salt, cumin, and thyme took our taste buds on an adventure of storytelling proportions!
As a result of gardening in my backyard, 11 pounds of a unique and ready to freeze side dish will be set aside for future meals.
I find urban farming to be rewarding and if you have any questions about getting started, feel free to drop a line in the comments below!