From those very tiny seeds, scattered with hope in October, come the first baby carrots. I’ve taken a less disciplined approach to growing carrots in recent years. I disperse the seed in bands, not rows, probably because germination can be unreliable with our fall weather. Then, just when I should be thinning the carrots, other tasks in the garden seem more urgent,

Baby carrots have their own charm though. After thinning a section last week, I cleaned the carrots, leaving a little green handle and added them to a plate of veggies for four little boys in my neighborhood. All week I sliced the baby carrots on the diagonal and added to my salads.

More thinning is needed but it’s a pleasant task in the winter mornng sun when I need some time to think or just want to listen to the birds.

The kumquats sparkle in the sunlight and as they dip in graceful clusters on the patio tree. Though I eat some of the smallest ones for a sweet-tart flavor burst, I find many other uses for them in my kitchen.

A seasonal garden salad tacks in a different direction with some kumquat slivers.

Candied kumquats continue the adventure I began last winter making Candied Citrus Peel. With the kumquats I reserved the syrup which carries the best of the kumquat flavor. Here’s the recipe I used.

A spoonful of candied kumquats top Greek yogurt with a sprinkle of granola for breakfast. The jeweled kumquats also made an elegant addition to sourdough French toast.

Though generally we heed the admonition to “eat the fruit instead of drinking the juice,” the navel orange crop gives us fresh squeezed juice most mornings for a few months. A half cup starts the day with sunshine and natural sweetness.

The volunteer calendulas, moved to the vegetable garden began to bloom last week. Winter cheer in a flower. To see more of my winter garden check last week’s blogpost In My Garden, Mid-February.

You may enjoy seeing what other garden bloggers harvested last week at Harvest Monday hosted by Dave at Our Happy Acres.

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