Roasting chicken, sweet potatoes, parsnips, onions, garlic and rosemary together melds flavors beautifully in this one-pan meal. Recipe below.
This time of year brings a certain amount of angst for those trying to eat locally, seasonally and sustainably. Pickings are getting slim at farmers markets, especially here in the Midwest. The land is hunkering down for a long, cold winter, and summer’s produce bounty is receding in the rear view mirror. So what do we eat?
To answer this question, we need to look back to a time when eating locally, seasonally and sustainably was just called eating. For most of our grandparents (and certainly our great-grandparents), if the fruits and vegetables they ate didn’t come from their own gardens, they came from family farms not far from where they lived. To have produce to eat when the snows came, they would do a couple of things. Continue reading “The delicious root of the matter: Roast Chicken with Root Vegetables”
