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We’re getting to the bottom of the bins of winter root vegetables in our version of a root cellar. So for lunch on this cold rainy spring day, we roasted beets and carrots of rich warm colors—oranges, maroons, golds, and pinks—and tossed them with lots of fresh Meyer lemon juice, excellent olive oil, and plenty of salt and pepper. Tomorrow we’ll treat ourselves to a feast of local asparagus.

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