|Carrots from the ground|
I made a lovely carrot salad using carrots, cilantro and green chillies and lemon juice. The added zing makes them so much more delectable than just eating baby carrots with a dip.
|Arugula - A perfect addition to anything.|
I loved the arugula batch this year. It was perfect for adding to pesto, sauces and since I have a high intolerance to spinach, this becomes my go to green.
The beauty on the right is a golden beet which was simply dying to be eaten :) It was honorably highlighted by roasting at a high temperature which brought out its natural sugars.
|A red tomato, green chillies and green bea||ns|
The ones which fared the worst were green thai chillies, eggplant and tomatoes. It just wasn't hot enough for the chillies to pick up the heat and not enough sunshine for ripening the tomatoes :( However green tomatoes are okay too. As they can be easily used in preparing any soups, stews or curry. Just make sure you cook em' and not eat them raw like actual red tomatoes. Otherwise, beware of stomach aches.
The trio on the left was used to make a 'rava upma'.