The garden is on it’s second month in the ground, and it’s starting to look like a garden! Here’s a lovely shot from a misty morning view towards the red door…
That’s chard on the left, and beets, parsnips, and daikon in the row on the right. Rapini is going strong in the far center of the photo!
New favourite food ever: roast baby carrots. We have to thin anyway, but, these are so good I’m afraid I may “thin” away all the carrots before they grow up!
Roasted Baby Carrots
Preheat oven to 450
Toss baby carrots (or mature carrots chopped into sticks) in olive oil and kosher salt. Roast in (very!) hot oven ~10 minutes, or until you can stick a fork through easily.
Try not to eat them all before you get them to the table.
And here’s a photo from earlier in the month, but, it’s a great view of the new garden shape and layout. We’ll see how it goes… but it’s hard to believe that only a little over a year ago, it looked like this!