What We Caterin'

Kreck here.  For the last few weeks I've been spending a ton o' time preparing for my final planning studio presentation at school on farm innovation and land use planning in Ontario.  Exciting!  Because my studio group is looking at food, we offered to do the catering for our presentations.

We went to St. Lawrence Market and picked up a ton of local vegetables, cheeses and ingredients to make this spread.  After hours (and hours) of washing, chopping, blending and displaying we came up with this:

Here are the veggie platters we made up with local produce, including white and purple carrots and orange and purple cauliflower...

And the dips...

Cilantro Dip

Spicy Sundried Tomato Dip

Hummus (with a lovely garnish)...

Local food: It's what we caterin' with!

What We Makin': Roasted Vegetables

Kreck here.  A few weeks ago I bought these PURPLE (!) potatoes from the farmer's market without knowing what I'd do with them.  Today it was their time to shine, because I decided to try my hand at roasting vegetables.  And believe me readers: if I can do it, so can all of y'all.

I started off by cutting up potatoes, carrots, celery, onions and a couple of garlic cloves, as well as a couple of apples, just to be adventurous.  I tossed them in a large bowl with olive oil, cayenne pepper, paprika and oregano.  Then I put everything in a large casserole dish, covered it with aluminum foil and put it in the oven (at 375 degree Fahrenheit) and let it cook for 75 minutes.  It may take more or less time depending on your oven, so just keep checking to see if the harder vegetables are cooked.

Behold the result:

This was so good, especially the apples!  (And all of the produce was local!)  The next time I make this, I will definitely add more apples, onions, garlic and herbs.

Give it a try!

Vegetables:  It's what we roastin'.