Wrapped up warm, a glass of red wine in hand with eyes glued to the Netball World Cup finals – let’s not dwell on the disappointing result for the Silver Ferns, they played three awesome quarters, the first one their undoing – roasted vegetables fresh from the local farmers’ market make an easy mid-winter meat free dish on Sunday night, with leftovers perfect for Monday lunch.
So Sunday morning awake very early, I headed for my first visit to Grey Lynn Farmers' Market – compact and noisy in the local community centre, it bustled with locals. The queue for vegetables from ‘George's Garden’ was out the door. The baby carrots still speckled with wet dirt, the greens glistening with moisture were freshly picked.
Off home with a bag stuffed with fresh produce, including some chubby stalks of ruby red rhubarb but more on those another day.
Fresh produce needs little embellishment. A drizzle of olive oil, stalks of fresh rosemary, a sprinkle of pink salt and freshly cracked black pepper – toss to coat vegetables with the oil and seasoning then into the oven.
Bake for 40 minutes in a hot-ish oven, turning half way through but don’t get distracted with the final quarter of the netball or they will be a little more roasted than usual. Serve warm with crumbled feta, a satisfying Sunday night dish.