All that aside though, we are still reaping rewards from the work I have managed to squeeze in – beetroots, leeks, silverbeet and parsley are still abundant. Our nasturtium looks incredible and we have parsnips that went haywire and a few carrots. Of course the pumpkins from the autumn harvest are still perfect and we have a handful of spuds left from the last crop!
The best thing to do with this is to roast them….I love to throw in some sumac and pepitas/sunflower seeds for flavour and extra crunch and serve with a side of steamed spinach and a glass of rough red!
This roasted veg makes a FAB soup too, blitzed together with homemade veg stock it is delicious and hearty, especially when served with a homemade sourdough from the wood fired oven (yes….yum!).
This is a truly delicious celebration of the winter veg!