It started with a small inspiration. I was wandering through the garden in the golden hour of the evening, absentmindedly pulling a few weeds, munching a few peas, when I spotted it... the telltale rounded crescent of the top of a Golden Detroit beet, the first of the season, peeking from the surface of the soil. I crouched down and prodded it with my finger, making sure it was loose enough to pull. It was. With a gentle tug, it popped out of the earth, and I literally gasped - it was so pretty! Bright orange and perfectly round, it demanded to be turned into something special. The wheels in my head started turning...
I foraged around the rest of the garden, looking for more ingredients that were ripe or big enough to consider harvesting. I managed a bowl of crisp baby greens, a small handful of carrots, and a giant of a green onion, curved and beautiful.
After a quick consultation with Jamie, I set to work washing and chopping, seasoning, wrapping, heating, and singing, filled with the simple joy of cooking for myself and my husband with fresh, delicious ingredients that promised to nourish our bodies and delight our palates. Here is the result:
Fresh, roasted veggies in olive oil with sea salt, pepper, garlic and a splash of balsamic vinegar.
Local chicken from Fenwood Farms, buttered sugar snap peas and roasted peppers, zucchini and mushrooms from Hildreth Farm Market, and Mo Farm baby greens, beets, green onions and carrots.
Good food = good marriage. The math is simple.
The early root crops are starting to rock! Pictured above are the very first carrots of the season, which are the yellow variety from the Rainbow Mix I planted from seed, and below is a teeny Chioggia beet. Stripetacular!