Remember a few months ago when I shared an unexpected treasure of overwintered carrots in the garden? Cocoa was breathing deeply as we explored the mess, and sure enough, with a little weeding, I came across two sweet lines of carrots. Me and the MR would enjoy an early harvest. It would be wonderful.
Fast forward a few months, and nothing turned out the way I planned. I picked a few and added cooked carrots to the menu. That was a mistake. Some of the carrots had good flavor, but the cores were so tough, you couldn’t even cut through them with a knife. Others tasted like nothing at all, so it was a bit of a crap shoot deciding whether to eat them or toss them. I’m afraid the worms enjoyed more than we did.
But wouldn’t it be nice to free up some space in the garden? Maybe they just needed a little better weather to sweeten up. It was not meant to be. When I revisited the carrot patch recently, they’d gone to seed. The carrots were hairy and mangled. Perhaps I could add them to my next batch of chicken broth; the upstairs freezer is woefully empty. I put a fistful of vegetables in Cocoa’s outdoor water dish and took a second look at the tops.
These carrots are something. They’re architectural and graceful, swooping and swaying, feathery foliage topped with delicate domes. I think they deserve a little space in my home.
Sometimes you just have to shift your perspective. You see, I wasn’t trying to grow carrots—you can pick those up at the farmer’s market—I was growing lovely, one-of-a-kind bouquets.
In case you were wondering; those are kombucha bottles. My favorite comes in a plain old clear glass bottle, but when they’re out of it at the store, I pick up one of these (or a couple if Baby Girl is around). I peeled off the label, plopped in some carrot tops, and ta-da, doing dishes just got a lot more fun.
Hope you’re enjoying the first of July.
Don’t worry, the June recap is on the way. With the girls home off-and-on, the MR’s parents visiting, trips to here and there, and all the other stuff that’s part of life, we’ve been busy.