….all summer we’ve been enjoying lettuce, beans and zucchini from the garden
On Sunday we started to harvest our root vegetables from our boxes. We were pleasantly surprised at how well our carrots have grown. We planted red, orange, yellow and white carrots. The red ones we discovered are orange inside so if you scrape them they don’t look any different from the orange variety. 
We’ve been pulling the beets for a couple of weeks but we had a few left so out they came along with the the few red onions that we had planted. I’ve been roasting the beets in the skins until they’re tender. Then the skin just pops off when cool enough to handle. I slice them, sprinkle a little vinegar on them to refresh them and when we’re ready to eat them we drizzle olive oil on them and season with a little salt and pepper. Delicious!
Now we have cabbage, Brussels sprouts and Jerusalem artichokes left in the garden along with a few more carrots. I think the zucchini is done for the year and we uprooted our pea and bean plants. We may throw in a few more bean seeds and see what happens. If we have a warm autumn we might get another bean crop.
Cheers!
Mama Cormier 
Your garden is amazing!!
I am happy this is the first year I’ve been able to grow tomatoes. But I just have tomatoes and basil in my garden. Baby steps….. 🙂
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We gave up on tomatoes because last year the squirrels kept taking bites out of them. Our daughter told us to put a tray of water out near the tomatoes and that would keep the squirrels from sampling them. Apparently they’re thirsty and that’s why they bite into the fruit. Basil and tomatoes with olive oil and feta cheese or any soft cheese, salt and pepper are amazing together.
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What wonderful photos! And I love the red carrots. Haven’t seen them before…but have seen purple ones. As for beets (which we call beetroot)…mmmmm…..my favourite!
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I love beets as well. Funny how growing up my parents never served them. They considered them food for livestock.
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Yes, it’s the same in many countries – but in Australia they are a summer staple. And an Australian burger is not complete without slices of beetroot on it!
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Lovely to have home-grown vegetables. I think beetroot is very underrated. I tend to buy packs of cooked beetroot and chop it with spring onions, tomato and apple, then mix with a little natural yogurt to moistens, and season with a twist of salt and pepper. A handful of roughly chopped parsley finishes off what is a refreshing salad that partners a surprising number of dishes.
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Yum! Sounds delicious. I’ll have to try that.
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So pretty! I bet they are yummy 🙂
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