This dish is so substantial it could be the main part of the meal. Feel free to substitute with other winter vegetables.

3 medium red-skinned potatoes, washed but unpeeled3 small turnips, peeled3 medium parsnips, peeled3 medium carrots, peeled1-1/2-pound butternut or other winter squash, peeled and seeded8 to 10 small onions, peeled1/4 cup chicken or vegetable stock2 tablespoons basil oil or extra virgin olive oil2 teaspoons kosher salt1/2 teaspoon freshly ground black pepperOil to coat pan1 teaspoon dried basil (omit if using basil oil)

1) Preheat oven to 400 degrees. Cut potatoes, turnips, parsnips and squash into 11/4 to 11/2-inch square chunks. Cut carrots into-11/2-inch lengths. Mix stock with half the oil and half the salt and pepper. In a large mixing bowl, pour mixture over vegetables and toss.2) Put all vegetables except squash in a large roasting pan greased with olive oil spray. Roast 15 minutes. Add squash and cook 30 to 35 minutes longer, stir

From Farmer Scott

This is pretty amazing weather.  The low temperatures are slowing down growth, such that we are short on salad greens (see the note below about what to expect from your salad this week).  But, on the other hand, the roots and brassicas are sweetening to high levels.  We are getting enough rain to keep crops watered, but I am still concerned about the ground table reserves.

Today I am harvesting more olives to cure for sale in the Laguna Farm store.  There will be some of the dry salt-cured type with olive oil and garlic seasoning available, along with my first batch of olive oil soap, which is unscented.  I will be making another round soon to which I’ll be adding an essential oil scent.  And we are getting ready to order more canvas totes for sale in the store next year.  Thanks for your support and for shopping local.

We are now emailing the newsletter, the recipes and invoices to those that request it.  All we need is your email address.  Please send a message to info@lagunafarm.com with the word “subscribe” in the subject line.

In your box today: From the wintering fields of the farm, our “beyond organic” salad mix (supplemented with some from Hollister), beets, parsnips, and red mustard greens; also cauliflower from Salinas, red onions from Hollister, a chef’s sampler of gourmet potatoes from Petaluma, and navel oranges from Fresno.

NOTE ABOUT YOUR SALAD THIS WEEK: The salad mix we bought to supplement ours is not meeting our standards of quality (it doesn’t appear to be harvested with care).  You may want to consume your salad quickly, as we don’t expect it to last as long as ours would.

HOLIDAY SCHEDULE AT THE FARM: The farm store hours will change a little on the week before Christmas:  on Friday, Dec. 21 and Sat. Dec. 22 , store hours will be 2 – 6 PM.  The  staff and field crew will take a well-deserved rest Christmas week, and no boxes will be made for Tuesday, Dec. 25 or Thursday, Dec. 27.  However, the store and purchase area will be open 12 – 8 PM on Thursday, Dec. 27 and Friday, Dec. 28.  The farm will reopen Tuesday, January 1.

NEWS OF THE NEWSLETTER

You now have three ways to access the newsletter: take a paper copy at the blue CSA table at the farm, go to the website and click on “This Week’s Newsletter,” or have it emailed to you (give us your email address by sending us a message at info@lagunafarm.com).