09/29/2015
How a side-dish of roasted carrots can take three summers to create:
Did you know that carrots are actually biennials? That means they don't produce flowers or seeds until their second season. There are garden flowers like that, too. Foxglove comes to mind.
Anyhow, way back in the spring of 2013, we planted carrots in neat little rows in this awkward bed that didn't know what it wanted to be yet. We enjoyed most of our bounty that late summer, but never got around to pulling ALL of the carrots.
In the spring of 2014 I thought maybe that awkward bed wanted to become my chamomile garden, so I seeded it, watered it, and in the end, harvested a few flowers for chamomile for tea. What I DIDN'T do was w**d it much (again, it's an awkward little bed...and w**ding's not my favorite part of gardening). I noticed a few errant carrots growing in the chamomile that summer and pulled one, only to find this ugly, whoa-that-used-to-be-a-carrot thing at the end of a carrot top.
I left the rest where they were (after all, they weren't edible, and it's an awkward bed) and watched them grow their interesting flowers. But mostly I ignored them.
Fast forward to this morning, fall of 2015. The chamomile harvest has been over with for weeks, which means I've neglected that bed for weeks, too. Don passed it this morning and noticed a carrot growing. One pick led to another and before I knew it, he came in with more than a dozen carrots! I tossed some of them with a little olive oil, balsamic vinegar, minced garlic, fresh rosemary (from the garden), kosher salt, and pepper and roasted them in the oven. They were delicious!
That, my friends, is how you, too, can spend three summers to make a side dish! ;)