Roasted - Pork, Potatoes, Romanesco or Broccoli, Cauliflower
Eatwell Farmhouse Kitchen
What could be simpler?  All you need are some roasting pans and our delicious salts.  We are very fortunate to have neighbors who raise the most delicious pork I have ever tasted!  Tonight we have one gargantuan roast in the oven and it smells so good!

1 Pork Roast
Eatwell Farm Rosemary or Thyme Salt
Pepper
Take the roast out of the fridge and rub liberally with Eatwell Farm’s Rosemary or Thyme Salt.  Give it a good grinding of pepper and let it sit about 15 minutes.  This allows the salt to penetrate and flavor the meat.   Put it on a rack in a roasting pan, making sure there is room to drop the potatoes in under the roast.  Roast the pork until it is almost done, then drop washed small potatoes right under it into the salty drippings.  When the roast reaches and internal temp of 145 F, you can take it out of the oven and let it rest a while.  Check the potatoes, roast longer if needed.

Since the oven is on, go ahead and roast up the Romanesco or Broccoli and Cauliflower.

Romanesco or Broccoli, washed and broken into florets
Cauliflower, washed and broken into florets
Good Olive Oil
Eatwell Farm Smoked Chili OR Lemon Salt
Freshly ground Black Pepper

Preheat oven to 425 F.  In a baking dish mix the veg then drizzle with olive oil.  Sprinkle Smoked Chili or Lemon Salt and grind on some pepper.  You can toss it all if you like or just leave it.  Roast for 20 minutes and then give it a good turning with a large spoon and roast for 5 minutes more.  Romanesco and cauliflower will still have a bit of crunch, broccoli cooks just a bit quicker, so test it to see if it is to your preferred doneness.