Roast fall vegetable

Roast fall vegetable

Yuma county is often referred to as the winter produce capital of the nation. With agriculture being Yuma’s number 1 industry, it is not surprising that Yuma county produces 90% of leafy vegetables grown in the US from November to March according to the Yuma County Chamber of Commerce.

Yuma’s abundant year-round sunshine, incredibly rich, fertile soil, and high-quality irrigation water sourced directly from the Colorado river contribute to making Yuma first in the state and 3rd in the nation for vegetable production according to visityuma.com.

Driving around Yuma county one can’t help but notice the deep emerald greens and rich ruby tones of the fall and winter vegetable fields. But you might be surprised to know that Yuma county produces “up to 50,000 acres each of head lettuce and romaine, about 12,000 acres of broccoli, 3,500 acres of cauliflower, 6,800 acres of spinach and 3,000 acres of other vegetables yearly.”

(https://www.producealliance.com/news1/2018/1/15/yuma-growing-season-flourishes) As well as many other fruits and vegetables like dates, citrus, beets, pumpkins, and squash. Here at River’s Edge Assisted Living, we offer restaurant-style dining featuring fresh locally sourced vegetables and produce delivered 3 times weekly.

We love visiting the local farmer's markets for the freshest local finds. Chef Jonathan Palacio’s love for fresh local produce and vibrant scratch-cooked meals starts young. Driving around the freshly cut fields, he came to realize that the local farmers provide nourishment not just to the community but to the whole country. His culinary Journey continued when at 17 he started working at local restaurants where he learned the ins and outs of the business.

At this time, he was able to establish relationships with local growers to provide the freshest, highest-quality products available. Jonathan now brings his passion for freshness to River’s Edge, where we are proud to offer the freshest, most flavorful home-cooked meals cooked to order daily.

Roasted Chicken with fall vegetables

4 to 4.5-pound whole chicken 8 garlic cloves, peeled 8 sprigs thyme, plus 1 teaspoon fresh thyme leave

2 cups Sweet Potatoes peeled and cubed

2cups Butternut Squash, peeled and cut into bite-size cubes

1 ½cups red onion, peeled and sliced into wedges or bite-size pieces

2fresh beets peeled and cut into ½ inch slices vertically

2tablespoons extra virgin olive oil

2tablespoons Balsamic Vinegar

2teaspoons honey

2teaspoons Kosher Salt

Fresh ground Pepper to taste.

18 heirloom multicolor baby carrots

Preheat the oven to 400 degrees.

Toss the prepared vegetables in a mixture of olive oil, balsamic vinegar and honey.

Season the chicken’s cavity with a liberal sprinkling of kosher salt and pepper.

Add 4 garlic cloves and 5 sprigs of thyme, and rub them against the cavity walls.

Rub olive oil over the chicken and sprinkle generously with salt and pepper. Distribute 2 TBSP butter over the breast.

Spread the vegetables in a single layer in a baking dish.

Roast for 25 minutes. Decrease the oven temperature to 400 degrees F and continue roasting for 45 minutes, basting with pan juices until the thickest part of the thigh (away from the bone) reads 165 degrees F when probed with a thermometer.