Here’s my favorite meal—roasted vegetables. Here’s the recipe Preheat oven to 425°F. Same for convection. Line a sheet pan with parchment. Fresh vegetables, cut various sizes. Broccoli, cauliflower, asparagus, mixed color carrots, fennel, and beets are pictured here. Onions, Brussels sprouts, kohlrabi, parsnips, radishes, garlic, sweet potatoes, potatoes, and more are also great roasted. For … Continue reading GREEK ROASTED VEGES

Get to Know Herbs

Check Out What’s Cooking at Raleigh City Farm. By Chef Belynda Chambers  Herbs—culinary, medicinal, protective, cosmetic, aromatic—are potent plants. In this blog, we’ll focus on the basics for enjoying culinary herbs—planting, harvesting, preserving.             We grow familiar perennials like oregano, marjoram, thyme, rosemary, mint, chives, lemon balm, and sage. (A perennial is a plant that returns … Continue reading Get to Know Herbs

Radishes Roasted For your health!

Shop Raleigh City Farm Farmstand Wednesdays 4-7 • Radishes • EVOO • Seasoning Greek blend follows. • Balsamic vinegar or Dijon mustard (optional) Preheat oven to 400° F. I use a convection setting. Wash your radishes. Wash your radishes again. And one more time. In the commercial kitchen we wash anything with greens at … Continue reading Radishes Roasted For your health!