We took advantage of this unseasonably warm (and delightful) weather to finally get the last of the carrots out of the ground before the snow comes around again. These Parisian carrots were grown in our pallet gardens in the season's third succession planting. They are now full size and probably the sweetest carrots you will ever taste.
We roasted them in the oven with our homegrown potatoes and our farm fresh (now frozen) Pekin duck covered with a generous sprinkling of Herbes de Provence. It took longer to roast than we anticipated but it was worth the wait. Delectable.
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