Roast roots and frost preparation
The frost kindly waited until our return to
threaten --- frost by the end of the weekend. Most major frost
preparations are long since complete, but I picked the last of the
everbearing red raspberries and Mexican sour gherkins, took in a
bowlful of green tommy-toe tomatoes, and picked the last big bowl of
shiitakes.
Meanwhile, our first day home glowered coldly at us, so I decided to
make some roast roots to warm up the house and our dispositions.
The 
parsnip I dug clearly wasn't
quite ready yet, so I filled up our roasting pan with masses of
carrots, tiny sweet potatoes that need to be eaten ASAP, and white
potatoes, shiitakes, onions, garlic, thyme, and parsley, all from the
garden. Toss on a storebought chicken, and our dinner was nearly
as good as the ones on our cruise.
The second photo is a closeup of a carrot cell, showing the
chromoplasts that give the root its color. More on the fancy,
digital microscope the photo was taken with later.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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