Inland Northwest, High Desert
Roasted Root Veggies
There's still a chill in the air, and this down-home dish from the oven tastes just right.
2 russet potatoes, peeled and cut into 1-inch wedges
2 sweet potatoes, peeled and cut into 1-inch wedges
2 turnips, peeled and cut into 1-inch wedges
4 beets, peeled and cut in half, or quarters if very large
2 onions, peeled and cut into quarters
6 garlic cloves, peeled and partially smashed with the flat of the knife
olive oil for drizzling
dried herbs, such as rosemary and basil
salt and pepper
Preheat the oven to 475 degrees F. Put all vegetables and garlic in an uncovered roasting pan. Drizzle the oil over everything, and mix. Sprinkle with herbs, salt and pepper.
Bake for 45 minutes to an hour, until deeply browned. Beets can turn almost black. Stir halfway through to keep vegetables from sticking.
Favorite or New Plant
Daylilies: Not Just a Pretty Face
I dote on daylilies. A.k.a. hemerocallis, daylilies bloom in every color you can imagine. They're tough and they're beautiful. Sunset's Western Garden Book says, "Few plants are tougher, more persistent, or more trouble free." They're bullet-proof, as one local nurseryman said.
Daylilies don't mind thin, rocky, alkaline soil. They drink daintily. They're beautiful. They multiply, but not so fast that I'm dividing every year. Every six years will do them. Meanwhile, their foliage is thick enough to keep weeds out.
Daylily flowers each last a day. But there are a gazillion on each scape, so you never notice that the one below dropped off yesterday. Their firm, waxy blooms are so breathtaking that I often am not satisfied to see them through the window. I have to go out to the garden and admire them up close and personal. Did I say they're beautiful?