My friends and I have a variety of local sources for our meats and veggies depending on living arrangements. Since there are different sources there are different items that folks get.
It isn’t unheard of for people in my circle to barter, in the summer this includes veggies.
Currently I am working on a resume for a friend in exchange for farm eggs and veggies.
Anyway, especially so it seems in recent years one of the items you see a lot of, that certainly (in my opinion) is not worth bartering is kale.
Yeah, I know, it is supposed to be some superfood because it is full of all sorts of good stuff for you, but you know what, I do not like kale. Don’t worry the feeling is mutual I am certain.
At any rate I occasionally end up with a bunch of it, those are the days I wish I had chickens, actually most days I wish I had chickens.
In the line of other veggies that I don’t like includes carrots, but only cooked carrots am as it turns out only water cooked carrots (steamed, boiled, chopped and added to soup).
What I have found however is that many of these that I do not like, I quite like when roasted.
Roasting is pretty easy, it’s one of the things I show friends who don’t know what to do with an oven.
Depending on what you are roasting the times and temps will carry, for this purpose we are going to use an oven at 400 and a cast iron skillet.
Rumor has it cooking in a cast iron skillet can ward off anemia.
Anyway, chop up 2 fist size beets, 1 yam, a rutabaga, 3-4 carrots and put them in the skillet.
Now add about 2-3 tablespoons of olive oil (or rendered bacon fat), a pinch or two of salt, crack about a quarter teaspoon over it and then squeeze the juice of an orange (2 blood oranges if they are handy).
Next up, stick your hands in there and toss it all together to get everything coated and pop it in your oven and wait.
You will start to smell them as they roast. About 20 in open the oven and see if they are starting to brown and toss everything and return it to the oven.
Chop up a bunch of kale (bunch being a vague unit of measurement), and after another 5 minutes add it to the veggies. And leave in there for another five minutes.
All the root veggies should be soft and the kale a bright shade of green.
This combination also makes a delicious tipping on pizza along with blue cheese.