Each week on the farm we create seconds vegetables as we wash and sort vegetables for the weeks CSA shares and wholesale orders.  These seconds go to the food shelf in great numbers, but we are always striving to find uses for them.  This year we are trying to make a perfect roasting root vegetable medley, making it easier for our members to prepare a quick dinner.  Our roasting root medley contains various potato varieties, carrots, beets, turnips, parsnips, and kohlrabi.  These come to you raw, ready to be tossed into your roasting pan. Store in your fridge for up to three days. 

To use, simply preheat oven to 400°F.  Place vegetables on a cookie sheet or roasting pan, and then drizzle with sunflower oil, olive oil, or canola.  You can sprinkle with rosemary, thyme or another herb that compliments the rest of your meal menu or just leave them plain.  You can salt and pepper now, or later to taste.  Roast for 30 minutes, stirring occasionally.  You can add chopped garlic to the pan now if you wish, or just continue roasting.  Veggies are done when they are browned on edges, and easily pierced with a fork.

Topping

1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk (or 1/2 cup milk with 1 tsp lemon juice)

For Filling:
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.

For Topping:
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.

Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

Topping
4 garlic cloves thinly sliced
1 medium onion, diced
4 small potatoes*
3 medium carrots*
1 medium turnip*
3 small to medium beets*
1 tsp crumbled dry thyme leaves or rosemary
1 tsp kosher salt
black pepper to taste
2 TB sunflower or olive oil, plus more for drizzling
8 oz chevre or blue cheese

For the crust, combine all of the dry ingredients in a food processor. Pulse to combine. In a large measuring cup, stir together 1 cup warm water, honey and oil. With the food processor running, slowly pour the liquids through the chute. If needed, add the rest of the water a bit at a time, until the dough all holds together nicely. It should be slightly sticky. Process for a total of 2 minutes. Form the dough into two tight balls, rub with oil and cover with plastic wrap or a dish towels. Leave in a warm place to rise 1 to 1 1/2 hours. Don't be worried if the dough doesn't double.

Preheat oven to 500F.

While the dough is rising, cut all of your root vegetables into a 1/2 dice. Combine the roots with the garlic, onion, herbs, oil, salt and pepper on a large baking sheet. Toss to coat. Roast in a 500 degree oven for 15-25 minutes, stirring occasionally, until the vegetables begin to soften and the edges begin to brown. Remove from the oven, cool slightly and toss with the cheese.