We are eating quite a bit of stuff from the garden now: green beans, new potatoes, cabbage, beets... and now carrots. I have often said I would love to be a farmer who raised nothing but carrots and beets, because no pest bothers these two crops, neither bugs nor blight. We have sandy soil, which creates an ideal situation for root crops. It's quite rewarding to have a couple of humble vegetables that ask nothing of me, really, and never cause me undue stress. They are the perfectly behaved children in my garden family.
I've been fixing meals occasionally for my daughter's family. She is back to work, but not back to her normal energy level. So I figure it's a relief for her to be able to come home and have supper brought to the door, hot and ready to eat. Her co-workers have also been helping out with meals.
I like to take a dessert with the meal (after all, I have grandchildren living in that house), and today I decided on carrot cake. I have some store-bought carrots in the refrigerator, but I thought it would be nice if the garden contributed to this enterprise. Sure enough, it yielded some nice, small-to-medium-sized carrots. While I was out there, I noticed some green beans ready to be picked, and decided to send my daughter's family some green beans with cheese sauce. There will also be slaw made with cabbage from the garden.
The main course will be meat-and-corn-bread squares; there's no garden produce in that, but the meat will be from the last calf we butchered. In order to get that dish out of the house, I imagine I will have to promise Cliff to fix some for him at the earliest opportunity. It's so calorie-dense I don't make it often, and we both like it.
It goes without saying that there will be a couple of pieces of the cake missing when it gets to Rachel's house. Cliff loves cake.