The humble carrot becomes a rock star when you turn it into candy! A little maple syrup and dijon mustard and you have a vegetable dish that even your kids will be lining up for.
I love the autumn. Cozy sweaters, apple picking, crisp clear days and hearty appetites! It’s a beautiful time of the year to stroll around the garden to see what treasures are still hanging around.
I’ll leave these poppy seed heads to burst in the garden so I’ll have new flowers next year.
Wind flowers are the perfect for our windy hill.
These hydrangeas will be cut and brought inside to dry for a fall flower arrangement.
It’s hard to believe that this massive eight foot high annual started out this summer two inches high.
This rose just won’t quit. All my other roses have gone to sleep but this little darlin’ is non-stop blooms. I love it! This really is what this rose looks like – cross my heart!
Candied Carrots – barely adapted from Gwyneth Paltrow’s my father’s daughter
Serves 4
Preheat 425*F
4 large carrots, peeled and quartered
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
½ teaspoon sea slat
½ teaspoon freshly ground pepper
In a medium bowl, mix maple syrup, Dijon mustard, olive oil, salt and pepper
Add carrots and coat well
Place carrots on a parchment lined baking sheet
Bake 25 minutes or until fork tender
THE LOVE: Use the freshest carrots you can find.
one year ago: Greece
two years ago: highbush cranberry jelly
Thanks for reading.
