Such goodness this summer's garden brought. Lettuces -- romaine and leaf. Herbs -- dill, fennel, basil, parsley. The fall gold raspberries are starting to bear sweet morsels, made all the more tasty by their scarcity.
The carrot row yields fat roots of orange crisp tubers. Just a little pull and the carrots release from the soil. I wash them, slice them into chips, toss them in olive oil, and roast them on tin foil. Tossed with sea salt, with a browned crunch, their taste, less than an hour from the garden, wakens my eating soul and keeps me wanting to cook more from this glorious garden.
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