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The season has changed and the local farmers markets are winding down. Fortunately I was able to find some fine vegetables on both of the past 2 weekends.  National trends are indicating a focus on healthy neighborhoods, so this bodes well for our cities.

If you want to oven roast some fall vegetables like the ones in the photo, this is what I used (with apologies for the blurry pic.  *A perennial  reminder to double click on the pic any time you want to see things POV):

2 medium sized, fresh rutabagas, unwaxed

2 small carrots

a medium butternut squash

about 2 cups of very small brussels sprouts

a pound of scrubbed and trimmed baby beets

a small root of celeriac

Dice everything to approximately one inch cubes and toss with 1/3 cup of olive oil, along with a generous tsp of grey salt and a full tsp of freshly ground black pepper, in a shallow 9 x 13 baking pan.

Cover all with foil (remember to recycle the foil, if your county supports it) and bake at 400F for a good 3/4 hour.  You could add some sliced fingerling potatoes, onions, a few whole cloves of garlic, and some sprigs of  fresh or dried thyme –or bay leaves.  This is one of the reasons I love Fall.