Pot Roast starring the Veggies!

This week's haul included the usual mixed greens, turnips, potatoes, onions, carrots and swiss chard... and now that the weather is crisp and chilled my first thought was pot roast!

Sorting through the veggies

We were able to buy a roast at the Fresh Market in Annapolis and I popped that baby into the crock pot with some of the carrots, potatoes, onions and a few fresh herbs and spices. Swiss chard seemed like the perfect flavor counterpoint to the slightly sweet root vegetables.

I love the colorful chard stems and the fluffy, billowy leaves that seem to grow bigger when you wash them for sauteeing.

This evening, I just added a bit of minced garlic and chopped onions for flavor and then added all the leaves to the pan. The greens cook down to practically nothing, which surprised me - this hardly looks like enough for four people to sample. Luckily, I didn't really care for the Swiss chard and that left plenty for the others at the table. The other goood news: the pot roast itself turned out perfectly - the quintessential autumn meal after a hard day at work. And we were still able to enjoy it on the back porch, a setting that will be too cold all too soon.

Thanks to Kate and Gary for their willingness to try out our veggies this week!