garden to table - roasted carrot and tomato soup

we've started putting our garden to bed for the winter.

paul worked on the lawn, sprinklers, berms and stream.  i tackled the raised beds,

 harvesting the last of the plum tomatoes, a winter's supply of carrots and a 

surprise, hidden, good-sized zucchini.

i learned a few things about carrots this year - when planting the nearly

microscopic seeds in the spring, don't be in a rush..........be patient........less is more!  

meaning, take the time to manage the number of seeds per 1/8 inch. 

 i would rather pull up fewer good sized, hearty, flesh-crunchy carrots enjoying their elbow room than a bazillion, crowded peanut-sized (that's being generous) scrawnies.  

bigger carrots = less work!

to celebrate the harvest, we invited friends over for supper to share a colorful epicurious

roasted carrot and tomato soup with basil.

absolutely delicious.