article Rooting for flavor!

One of the best things about summer is the emergence of our local vegetables. This week we were excited to add new products to our veggies category and look forward adding more crops as the summer continues on. What local produce are you most excited about?

PRODUCT HIGHLIGHT: Root Vegetables

Here at Kakadoodle Farm, we love our organically grown root vegetables, and there's plenty of reasons why. The carrots, turnips, and beets are just bursting with nutrients, free from all those pesky pesticides and GMOs. Not only are they better for your health, but they also help improve soil health and biodiversity.

Carrots, with their sweet, crunchy goodness, are perfect for snacking or tossed into a fresh salad. You can also roast them up with a sprinkle of olive oil and herbs for a cozy, caramelized side dish. Turnips, with their peppery bite, are great for mashing up like potatoes, adding to stews, or even roasting alongside your favorite meats. And those beautiful beets? They're fantastic roasted, pickled, or even shredded raw in a zesty salad. Plus, they are a great addition to any juice blend for a burst of vibrant color and earthy sweetness.

FEATURED RECIPE: Roasted Beet Salad with Feta

• 4 beets, trimmed, leaving 1 inch of stems attached
• ¼ cup minced shallot
• 2 tablespoons minced fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• salt and pepper to taste
• ¼ cup crumbled feta cheese

1. Gather all ingredients. Preheat the oven to 400 degrees F.
2. Wrap each beet individually in aluminum foil and place onto a baking sheet.
3. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.
4. While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
5. Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.

SOMETHING EXTRA:

If you are looking to level up your steaks use a homemade compound butter with Kakadoodle ingredients. Start by finely chopping our garlic scapes, mash into soften butter and form a log by rolling into parchment paper. Top your hot steak with a slice of butter and watch it melt, creating a mouthwatering bite!