Commissioner Gregory C. Watson
Commissioner, Department of Agriculture Resources (DAR)
Thinking about Massachusetts-grown vegetables usually has folks thinking summer outdoor farmers’ markets and farm stands. But there is in fact an impressive array of fresh root vegetables available throughout the cold winter months as well. Think beets, carrots, onions, parsnips, potatoes, rutabagas, and turnips! Roasted to sweet tenderness in a hot oven for about 45-50 minutes, root vegetables provide comfort-food goodness and vital nutrients during the long winter months.
With 40 winter farmers’ markets located throughout the Bay State, there are lots of places where you can find sweet root vegetables. The colorful assortment of fresh produce one can find at these winter markets (both indoors and outdoors) always renews my appreciation of New England’s versatile seasons. Besides root vegetables, many of the winter markets also provide ‘hoophouse’ (a structure used as a greenhouse to extend the growing season) vegetables like chard, collards, lettuce, and radicchio. And more good news: a growing number of markets also accept EBT-SNAP coupons (formally called food stamps) for low income families looking for nutritious supplements.
I’m definitely going to try this delicious-sounding roasted veggie recipe featured in ChopChop’s January magazine. This monthly publication is a wonderful resource for easy-to-prepare healthy meals for the whole family. This recipe calls for onions, carrots, and potatoes drizzled with olive oil, salt, and pepper. For extra flavor, consider adding fresh garlic and sprinkling with some fresh herbs like rosemary. Or throw in some Brussels sprouts (my favorite vegetable).Bon appétit!
1 red onion, diced
2 russet potatoes or sweet potatoes
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
- Turn the oven on and set it to 425 degrees.
- Put the onion, carrots, potatoes, olive oil, salt, and pepper in the bowl and mix well.
- Dump the contents of the bowl into the baking sheet, making sure the vegetables are in a single layer, not crowded on top of each other.
- Carefully put the baking sheet in the oven and bake until the vegetables are deeply colored on the outside and tender inside, about 45 minutes.
- Serve right away or cover and refrigerate up to 2 days.
Weekly Flu Report, May 27, 2016 posted on May 27
Flu rates in Massachusetts continued to decline over the past seven days, according to the latest weekly flu report. This week’s report is the last to be published for the 2015-2016 flu season. Weekly Flu Reports will resume at the outset of the 2016-2017 flu season. …Continue Reading Weekly Flu Report, May 27, 2016
Preparing and Packing for Your Next Picnic! posted on May 26
It’s finally that time of year where you can bring your family outdoors to enjoy the warm and sunny weather! Having a picnic with your family and friends is a great way to enjoy a meal, try new foods, and be outdoors. Plus, packing …Continue Reading Preparing and Packing for Your Next Picnic!
Weekly Flu Report, May 20, 2016 posted on May 20
Rates of flu-like illness continued to decline over the past seven days, according the latest weekly flu report. The report can be viewed here.