Surprise!  Isn’t the weather gorgeous today?  I wish to goodness that fresh spring foods were spontaneously springing up all over the sidewalks.  Can you taste the snap peas now?  The tiny spinach?  The radishes?  *happy sigh*

Well, root vegetables are good, too.  Especially when you can combine them with the best feta ever. Linden Dale Farms (from Central Market, where else?) makes all their cheese and fabulous fudge from goat milk.  I could go into raptures about their mozzarella, and why it is the best mozzarella I’ve had outside of Italy, and how I could die happy with a ball of it in one hand and a super-ripe, just-picked tomato in the other.

But today I’m focusing on the feta.  Greg asked Mary, the lady who mans the stand almost every Saturday, what her favorite method of eating Linden Dale feta is.  And besides straight up on salads, it is this: Roasted Root Vegetables and Feta.

1.  Set a round of feta in the center of a pan.

2.  Surround it with root vegetables diced in 1-inch cubes. Potatoes, sweet potatoes, turnips, onions, some-squash-even-though-it-isn’t-a-root, anything along those lines.

3. Drizzle everything with olive oil. No need to salt, since you’re going to get a lot of saltiness from the cheese.

4. Cover with foil.  Bake in the oven at 350 until the root vegetables are soft, 45 minutes-1hour.