Honey adds a sweet, summery touch to these roasted root vegetables with tuna salad.
Honey adds a sweet, summery touch to these roasted root vegetables with tuna salad. (Courtesy photo)

I'm in heaven! The Reisterstown Farmers Market is live. OK, it's small but the quality is outstanding. Seriously, I was so inspired today that I had to do a recipe featuring those vendors that have the absolute freshest and highest quality produce and meat and made this foodie so happy. Even the craft vendors had unique and beautiful items to buy. Not the same old thing we see in every craft fair. They moved this year because the middle school is doing some work and not feasible to host, but near Branson Motors on Reisterstown Road, they found a little niche to host our market. Thank you Reisterstown Improvement Association.

You know all those food shows that feature a chef given a box of unknown foods to create a meal? That's me at the farmers market. I take my neighbor, Nan, with me because she's the queen of presentation and getting a variety of colors on the plate. This week I got fresh eggs and Canadian bacon from R&R Farms and let me tell you, the pasture raised pork is a treat that everyone has to experience at least once in their lives. It's another stratosphere in food delight! Fresh eggs; another must for foodies. Dark, savory yolks that make your mouth water.

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Carolina on the mind with this BBQ sauce

My husband and I have very similar views on life. It's worked for us for more than 20 years, BUT there is one major discrepancy in our simpatico lives — sweet

Then I found the organic farmer with his produce from Ancient Oaks Homa Farm. I'm not sure I can stand the awe and delight. Red butter head lettuce, golden beets and radishes. I knew a honey-roasted root vegetable side would be perfect for my dinner salad of tuna and hard-boiled eggs. I have to say, his vegetables are so fresh I'm guessing he harvested them earlier in the morning. Beyond amazing ...

Ingredients

1 cup radishes, cut into wedges

2 cups golden beets, peeled and cut into wedges

1 cup carrots, cut into bite-size pieces

2 Tbs. olive oil

2 Tbs. honey

1 Tbs. fresh thyme

Salt and pepper to taste

Directions

Turn oven to 450 degrees. In a baking dish, add the veggies and coat with the oil and herbs. Drizzle the honey over the vegetables. Roast for 15 to 20 minutes. Can be served hot or cold. I cut the Canadian bacon into strips and fried until crispy.



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