Last harvest before the snow

Last week marked our first few frosts in Boulder. It was time to take stock of what was left on our balcony garden. I harvested nearly all of the carrots (I tried a couple of heirloom + convential varieties and found the Little Finger variety grew the best in our shallow containers), beets, jalepenos, cilantro, and what was left of the basil. I made a soup with the carrots and a sauce with the herbs

Curried Carrot Soup with Pickled Beets


1 Tbl olive oil
4 cups chopped carrots
1 cup chopped celery
5 cloves clopped garlic
2 Tbl curry powder
1 tsp cayenne
1/2 can coconut milk
salt to taste

2 small beets
1/4 cup rice wine vinegar
1/4 cup agave nectar
1 tsp salt

In a medium pot, cook carrots, celery, and garlic in olive oil over medium heat for 5 minutes. Add enough water to cover carrots by an inch or two. Add curry powder and cayenne. Simmer until carrots are soft, about 15-20 minutes. While carrots are cooking, use a mandoline to shave beets into thin slices. Combine vinegar, agave nectar, and salt in a small bowl and add beets. Using an immersion blender or regular blender, puree soup until smooth, adding water if too thick. Add coconut milk and salt and puree to blend. Garnish soup with beets and a sprinkle of cayenne powder.


Roasted Chicken and Potatoes with Tangy Jalapeno Lime Herb Sauce


1 cup packed cilantro
1/2 cup packed basil
1/4 cup olive oil
2 limes, juiced
1 jalapeno pepper
salt to taste

2 chicken breasts (real or fake)

5 small russet potatos
olive oil
sea salt
rosemary

Heat oven to 425 degrees. Puree herbs, olive, juice, pepper, and salt in a food processor until smooth, adding more oil if thick. Set aside.

Cut potatoes lengthwise into wedges. Arrange on a cookie sheet lined with foil. Drizzle with lots of olive oil and sprinkle with salt and rosemary.

Put chicken in a baking dish lined with foil and cover with herb sauce. Fold foil together to cover chicken. Cook for 20 minutes or until done, uncovering for the last 5 minutes.

Turn potatoes after 10 minutes to brown their other side. Remove when brownish and crispy.