Two big things happened in the last week — 1) My CSA box started; and, 2) I got a new oven and stove.  Both of these events have inspired me to get back into the kitchen.  CSA stands for Community Supported Agriculture.  It works like this — a farmer sells shares in their farm to a group of people at the beginning of the growing season and then when the fruit and vegetables grow each person who bought a share gets a weekly box full of fresh delicious vegetables.  If you are interested in joining just go to and look for a CSA program in your area.  Anyway, I was PSYCHED to get my first box from Blue House Farm last week.  In it were these beautiful carrots and turnips.

I consulted my usual vegetable sources and found an interesting recipe in Jack Bishop’s Vegetables Every Day for roasted carrots and turnips.  The day before I had been to Tacolicious in San Francisco and I still had tacos on my mind.  So, I decided to incorporate the roasted veggies into a taco recipe.

I peeled the turnips and carrots and sliced them thin to cut down on the cooking time.  I sprinkled olive oil and salt on them and roasted them at 400 degrees for about 20 minutes.

The veggies came out crisp and brown.  To finish the tacos — I heated some tortillas and added feta cheese, fresh cilantro, and fresh lime juice.

Delicioso!  This makes a good dinner when accompanied with some beans and rice.  This would be a nice appetizer for a party; because, it is easy to throw together and light so that your guests are still hungry for dinner.

Roasted Root Vegetable Tacos

Adapted from Vegetables Every Day by Jack Bishop

4 carrots, peeled and sliced into matchsticks

3-4 turnips, peeled and sliced into thin half moons

1-2 tablespoons olive oil


6-8 small corn tortillas

1-2 handfuls of feta cheese

3/4 cups of chopped fresh cilantro

1-2 limes, sliced

1.  Preheat oven to 400 degrees.  Place the carrots and turnips on a cooking sheet and drizzle of olive oil and salt.  Roast for about 20 minutes until the edges of the vegetables are dark brown.

2.  Take vegetables off the baking sheet.  Turn off oven.  Place tortillas on baking sheet and put in the oven to warm for about 2 minutes.

3.  Place the vegetables on the tortillas.  Top the veggies with feta cheese, cilantro, and lime juice.