Local Farmers Markets and Locals Wines
Spring has sprung, and it is time to gather some friends, hit the local farmers markets, roast some veggies and chill out over a great glass of wine from Locals.
Ingredients:
1 lb assorted spring vegetables (such as carrots, asparagus,
radishes, spring onions, sugar snap peas), trimmed or peeled if needed, cut
Into same size pieces.
4 unpeeled garlic cloves
2Tbsp. olive oil
Kosher salt and freshly ground pepper (to taste)
Directions:
Preheat oven to 450 degrees, wash and pat dry vegetables, combine
veggies, garlic, and oil in a large bowl. Season with salt and pepper to taste
toss to coat. Spread out in a single layer on rimmed baking sheet. Roast, stirring halfway
through, until tender, golden brown and charred in spots (about 20 minutes). Serve warm
or at room temperature, with a glass of Praxis Viognier or The Choir both from Locals. Yummy.
For those seafood lovers that follow the Locals Blog, I thought I would put out the idea that this is the perfect time of year to be Crabby. As you know we are nearing the end of the commercial crab season here in Northern California. It is still not too late to drive to Bodega Bay and buy crabs right off the dock as the fishermen come in from a day of crabbing in the cold waters or stop by your favorite supermarket and local markets to purchase fresh crab anywhere in Northern California. 
