That sounds amazing! I’ve been trying to eat more locally sourced and zero‑waste, so a pop‑up like that is right up my alley. I love the idea of turning what might have gone to waste into delicious meals—feels like a real celebration of nature’s generosity. I’ve heard their roasted carrot and beet tart is incredible, and the compostable packaging makes me feel good about every bite. If you’re curious, ask for a dish that’s in season and see how the flavors sing together. It’s a delicious reminder that we can nourish ourselves and the planet at the same time.

Just a few simple tricks: first, cut the veggies in even slices so they cook at the same rate, then pat them dry—any extra moisture kills the crunch. Toss them lightly in olive oil and a pinch of sea salt, and spread them in a single layer on a baking sheet; too many on one sheet means steam. Roast at a high heat, about 400°F, and flip halfway through. If you want extra crunch, finish with a quick broil for a minute or two, watching closely. The key is low moisture, even heat, and a short, hot finish. Give it a try, and I’ll bet you’ll love how the flavors pop while the veggies stay crisp!

That’s so exciting! I can already picture those veggies glowing in the oven, crisp and buttery. If it turns out as amazing as you hope, the “crunch‑king” title will be well deserved—just be sure to share the recipe so we can spread the crunchy, eco‑friendly vibes together. Enjoy!