Wondering what you can cook with "in-season, Northwest" produce in February? Here is what's in our oven: root crops that have stayed in the ground all winter (carrots and parsnips) and others that have been stored all winter (potatoes, onions and garlic). The result: a beautiful bouquet of roasted vegetables. It's one of the more easy way we prepare vegetables. Chop a variety of vegetables as close to the same size as possible. Drizzle with olive oil and sprinkle with a little salt and pepper or your favorite seasoning, if desired. Mix in a 9x13 pan and roast in the oven at 400 degrees for about an hour, depending on the size the pieces. Stir occasionally to ensure even roasting and to keep them from sticking to the pan. Test with fork for tenderness to check if they are done.
I have also decided I am not good at taking pictures of prepared meals (I'm better at capturing the produce while it's still in the field or on the vine), but I had to include another winter veggie we prepared the other night: purple mashed potatoes. This summer when you're at the farmer's market, get adventurous! Pick up something you've never made before- or something that is a different color than what you are comfortable with. Then have some fun! Purple mashed potatoes are prepared the same way you make any mashed potatoes, just use a colored potato. Technically, these were blue potatoes, but they appear more purple. Happy experimenting! Just think of the fun things you could make- purple hash browns, french fries, potato pancakes...
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