Broccoli and Cauliflower and Beets, oh my!

It will be hard to keep up with the farm share this week.  This assortment of broccoli and beautiful purple and green cauliflower appeared in the box this week.

  I still have two heads of broccoli from last week!  I haven't decided what to do with the cauliflower yet.  Broccoli is a staple in our home. 

We also have an abundance of beets. Beets often get roasted in our house.  I rinse them off and wrap them in aluminum foil.  Large ones I wrap individually, but little ones get wrapped in groups.  I throw them in the oven and turn it on.  I've used a variety of temps from 325ish to 425ish depending on how much time I have.  I roast them from 45 minutes to a few hours.  Sometimes I forget about them.  Sometimes, I turn the oven off just before leaving the house if they are not done.  When I return I have cool, roasted, whole beets.  The skins slide off cooled beets easily under cool running water (gloves help avoid hands turning pink if beets are dark in color).  I slice them and often throw them into a sweet and sour marinade to become quickly pickled beets.  Yum. 

The Anadama bread is already almost gone.  Our seven year old was bouncing up and down to try the bread as soon as the box arrived last night.  "Can I try the bread?  Can I try the bread?"