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.
Employers: Let’s Keep Massachusetts Workers Safe! posted on Apr 28
Today is Workers’ Memorial Day, an internationally recognized day to remember workers who have died or been injured, disabled, sickened, on the job. Here in Massachusetts, 125 workers died on the job in just the two-year period of 2014-2015. These workers were our family members, …Continue Reading Employers: Let’s Keep Massachusetts Workers Safe!
Weekly Flu Report, April 28, 2017 posted on Apr 28
The latest weekly flu report shows that rates of flu-like illness continued to decrease over the past seven days. Even with this current trend, we can expect to see flu continue to circulate in our communities well into springtime. So if you haven’t gotten a flu shot …Continue Reading Weekly Flu Report, April 28, 2017
National Minority Health Month: A Focus on Oral Health posted on Apr 25
April is National Minority Health Month – a time for us to highlight the Department’s work promoting the well-being of racial, ethnic and linguistic minority populations throughout the Commonwealth. Spearheaded by our Office of Health Equity (OHE), all DPH programs strive to respond effectively to …Continue Reading National Minority Health Month: A Focus on Oral Health