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We went down into the cool, dark root cellar today and filled our aprons with beets, carrots, and parsnips harvested from our vast vegetable garden this fall. Oh snap, that’s right, we don’t have a root cellar and last time we checked, we only have a narrow balcony with an even narrower herb box. It’s okay to dream a little to keep this subzero weather from messing with one’s head, isn’t it? Back to reality. Today’s lunch (procured from our fridge’s vegetable drawer) is roasted beets, carrots, and parsnips tossed in olive oil, cumin, and crushed chile, served with a delicious garlicky yogurt. (We pretended we were eating big bowls of hot pasta. Okay, we have lost our minds.)

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