This new sprout in the Seasoned Spoon’s growing menu of food initiatives marks the first 10 years of a dynamic and innovative food co-op in our area.
I love this time of the year as it offers so many opportunities to enjoy root vegetables. I harvested my last batch of parsnips on Saturday and made a spicy parsnip soup. I also went to the farmers' market and bought gorgeous looking beets. They became the centrepiece for a roasted beets, arugula and goat cheese salad.