I’m somewhat new to gardening and discovered carrots really like staying in the ground, all Winter even. Two Springs ago while tilling, we unearthed a Summertime carrot as tasty as we had ever eaten. Now I make sure to leave enough in the ground to get us through Winter.
The Brussels’s sprouts are growing and will be ready soon. Billy can hardly wait…not, he’s not a fan.
The green surface plants died back after the first hard frost, but protected by a soil blanket, potatoes wait for us to dig them.
All cleaned up and ready to go.
In about three tablespoons of olive oil I browned a pork tenderloin along with the potatoes, carrots, a large onion and three sliced garlic cloves. I also threw in some sprigs of rosemary from you guessed it, the garden, and some salt and pepper.
Once the loin browned on all sides, I added a chicken bullion cube to 1 1/2 cups of hot water, stirred to dissolve, and added it to the pan to equal about one inch up the sides of the loin.
Into the oven uncovered at 375′ for about 45 minutes and you’ve got a perfect meal for a cold Winter’s evening. Comforting and warming, especially if you spent time in a drizzling, cold garden.