Winter Rainbows

I got really excited in the produce department the other day.  Even though it's fall almost winter and it's actually been chilly, the produce department was a bright kaleidoscope of interesting fruits and vegetables.

I like the idea of winter vegetables more than the reality.  I don't know what to do with some of these things.  But they are pretty.  And so last week, I decided to roast a bunch of pretty colored winter vegetables.

I got rutabaga (like, what's that about?), pumpkin (not in a can and not for decoration), acorn squash, and potatoes.  But not just any potatoes.  Purple, yellow, and red potatoes.  OK, it's the purple ones that were really cool.  I cut everything up into large chunks (not nearly as easy as cutting, say, broccoli), drizzled olive oil over the whole thing and baked it.  I wasn't sure what to do to spice it up.  I used cinnamon on the winter squashes and Italian seasoning on the potatoes and rutabagas.  Everyone like it, pretty much.  Although everyone agreed that as usual, I went over board. 

Note to self:  you don't have to eat a rainbow at every meal, just throughout the day.

Supper conversation goes like this:

Bob:  Kathy, I appear to be eating a purple potato.

Me:  Um, yeah.  Do you like it?

Bob:  It's a potato.

OK.  That went well.  I can't wait to try the purple cauliflower.