Minneapolis Farmer's Market

I went to the Minneapolis farmer's market last weekend.  I overdid it a bit.

I came home with purple and Yukon Gold potatoes, beets, purple onions, leeks (!!) zucchini (because mine are a dud this year) dill, taragon, peas, cottage bacon, and pork sticks!  And fresh cut flowers.

I got the dill by accident.  I didn't look at it closely and thought I was buying tarragon.  I tried to verify what it was with the sweet little Hmong lady running the stall, but she spoke no English.  Plus I was distracted by my four children making all sorts of commotion.  So I bought it, and later thought, "I don't want to make pickles.  What do I do with this?"

I looked online for recipes.  It seems a lot of people cook beets with dill in a cream sauce.  But I remember seeing someone on the Food Network make them with basalmic vinegar.  So, I held up the dill next to the mouth of the basalmic vinegar bottle, and took a sniff.  Smells ok. (Galaxy Quest ***).

I sliced the beets, red and Yukon Gold potatoes, and purple onion into uniform-sized pieces.  I lined a sheet pan with foil and tossed 'em on there.  I coarsely chopped the dill and tossed it on along with kosher salt, coarsely ground pepper, and garlic powder (pure laziness).  Then I drizzled the lot with olive oil, basalmic vinegar, and Honey!  Lastly, I took a couple pieces of the cottage bacon and snugged 'em in among the veg. Then I put them in the oven at about 425 degrees to roast.

Went for a walk (because in MN, you store every drop on sunshine you can get to last through March) and when I came home the house smelled like grandma's house!  Unfortunately, the DH did not take the pan out as promptly as I had hoped, so the veg pieces were a bit more chewy than I had hoped.  Some a bit charred, in fact,  But it was MAD DELICIOUS!

I was determined to remember to cook all the stuff I bought before it turned to a slimy mess in my crisper.  So, today I took more of the delectable little potatoes, red and gold, added the coarsely chopped leeks (!!!!!) and coarsely chopped dill too, thin sliced some garlic, added kosher salt and coarsely ground pepper, and put it in the crock pot on high with about a cup of water.

RIGHT?

Then I will be taking a whole chicken, rubbing it with salt and pepper, and stuffing the cavity with lemon wedges and tarragon.  I will lay lemon slices and tarragon leaves on the outside of the chicken.  I will finish it with fresh Italian parsley.  We will also have fresh green beans from the garden, steamed.  My family will rise and call me blessed.
Pictures at 11.

Here is the "before" picture.  I will let you know how it goes.