Yesterday was my day to cook again (I tend to cook Tuesdays, Wednesdays and Fridays). I didn’t have a lot of time, but enough to stick some things in the oven to roast while I finished getting ready for the day. We have a lot of turkey still in the freezer from the big one we got from Kate Stillman for Thanksgiving. I popped a turkey leg in the oven along with some carrots, parsnips and a gilfeather turnip.
I also set up some onion and dried apples and sage to cook and then added it to rye berries to soak for the day.
I also somehow had enough time to snap a few pictures of our cats, who were displaced by my laundering the day-bed sheets. I know, I am a cruel mommy, taking away their favorite blankets.
When I got home, I had turkey and veggies to be warmed along with some savory blueberry sauce that I thawed during the day, and rye berries to cook. It took only a little while before dinner was ready, which is pretty nice at the end of the day.
I have to say that this is one of the first times in a while that I have roasted carrots, parsnip and turnips in foil. I found that I liked the result of this type of roasting less compared to when sliced and roasted on baking sheets. Big difference in flavor. Roasting them in foil sort of steams them and ends up bringing out a lot more bitter flavors. Nonetheless, still pretty decent roasted veggies.
The turkey and blueberry sauce was just great, as always, and the rye berry pilaf was a good combination of flavors. The root veggies were pretty good, but I’m definitely sticking to my sliced and baked method from now on. Overall, a nice warming meal for the end of February…. it is the end of February, right? I feel like the oven has been cranking for quite some time now.
We have lots of exciting things coming up. For one, it’s getting a little warmer outside. Two, we have a friend coming to stay with us over the weekend. Three, I am running the Red Fire Farm Deep Winter CSA distribution tomorrow with Mariela in Somerville. So, things are looking pretty sunny (literally) today. I hope you all enjoy!
- Turkey: Stillmans Farm
- Spinach, Onion, Carrots and Gilfeather Turnip: Red Fire Farm
- Parsnips: Winter Moon Farm
- Sage: Siena Farm
- Rye-Berries: Pioneer Valley Heritage Grain CSA
- Blueberries: Tougas Family Farm from our blueberry PYOing over the summer