Veggies!

We are blessed with the Rockledge Garden’s Farmer’s Market each Wed. and Sat.

Here are some great ways to enjoy FRESH spring vegies all week. Or GROW
your own!

What to pick up at the Farmer’s Market:
Lettuce/Salad
Japanese Egg Plant (long, thin eggplant)
Beets
Onions
Carrots
Yellow Squash (and/or Zuchinni)
Peppers
Rainbow Chard
Cauliflower
Tomatoes (cherry)
Garlic

Plus, from the grocery store – goat cheese, olive oil, balsamic vinegar,
and lemon/lemon juice. Herbs: Oregano and Basil

When we get home, we clean/prep/package the vegies for the week.

Day 1:
Vegies on the Grill – thinly slice the egg plant, yellow squash, onion,
pepper, then add cherry tomatoes and carrots (grill slim carrots whole) –
dress all vegies with olive oil. Eat all of the carrots for dinner. Have a
few of the other flavors, but save the rest of the veg for later in the
week and Vegetable Lasagna.

Day 2:
Saute 2 TBS of butter with a diced onion,garlic, and finely chopped
rainbow chard stems. Add chopped leaves to the saute and wilt the greens
(like spinach). YUM! Save some leaves for the Vegetable Lasagna.

Day 3:
Steam the cauliflower to al dente and remove half of the cauliflower for
tonight’s dinner, dressing with lemon juice. Continue to steam cauliflower
to “mash-able” consistence. Mash the remaining cauliflower with goat
cheese and save for the Vegetable Lasagna.

Day 4:
In a casserole dish, layer eggplant, squash, onion, peppers, sauted swiss
chard, and cherry tomatoes. Season with oregano and basil. Top with
Cauliflower Mash. Next, top and tail the beets, place on heavy duty
aluminum foil and dress with olive oil. Seal packet so no leakage. Bake
both in a 375-degree oven – casserole 30 minutes and beets for 45 to 60
minutes. Let the casserole sit for 5-10 minutes so juices re-absorb. Eat
casserole tonight! Save beets for tomorrow!

Day 5:
Put on disposable gloves and peel skin from beets. Dice up the beets on
top of a salad and cube up some goat cheese. Dress with vinegar & oil.