It’s a bumper crop!

We harvested our garden last night. Yeah…all of it.

There you go folks! When you have a 4 x 10 garden, you too can live off it’s bountiful production! Go forth and sow your own! For so that you may eat a meal like this one day:

One meal.

A whole season worth of weeding, watering, digging, planting, sowing, babying, etc., etc.

I’m thinking that next year we might try fertilizer!

Roasted Garden Fresh Vegetables

1 Large bunch carrots, peeled
1 bunch beets, peeled
beet tops, chopped
1 handful purple beans, trimmed,
2 large spring onions, chopped
2 sprigs fresh Thyme
1 handful fresh basil, chiffonaded
2 tsp. butter
salt and pepper to taste

1. Roast carrots and beets in oven in baking dish, covered for 45 minutes to one hour.
2. With about 10 minutes left in cooking time melt butter in pan on stovetop. Add greens, beans, onions and seasonings. Cook to desired doneness.
3. Add beets and carrots to pan and de glaze with a little white wine if desired.
4. Serve with what’s for dinner, I’m sure you cooked something else to go with it right? You weren’t just going to have vegetables for dinner. No, that would be silly…..