6 or 7 Carrots fresh from the garden, from tiny to medium sized

6 or 7 Leeks and green onions fresh from the garden, from tiny to medium/small

1 Poblano pepper.

1.5 oz Crumbled goat cheese

Olive oil

This one was entirely unexpected. The best carrots I have ever had in my life.

Set two sheets of aluminum foil, a little more than a foot long, one on top of the another. Drizzle on a layer of olive oil.

Clean the green onions and leeks. Cut off the roots. Cut off the leafy tops just where the leafs begin to separate from the green stem. Peel off the first layer of skin. This gets the dirt off. Cut in half lengthwise then cut crosswise, about a quarter inch or less per cut. Dump them on the aluminum foil.

Rinse the carrots. Do not scrape off the skin. Cube them, quarter to one-third inch. Dump them on the aluminum foil.

Cut out the pepper stem and cut the pepper into 3/8ths inch strips about half the length of the pepper. Dump in on top of the onions and carrots on the aluminum foil.

Dump the goat cheese on top of the other ingredients and spread it around a little.

Place two more sheets of aluminum foil on top and create a packet by folding the aluminum foil several times along each edge, sealing it tight.

Place the packet on a hot grill and cook for fifteen minutes, turning several times to make sure the vegetables inside are thoroughly cooked throughout the packet.

Remove from the grill and gingerly unfold one end of the packet. Watch out for steam. Once it is open dump it into a bowl or onto a plate. Salt and pepper to taste.

Enjoy!

As I said, this was completely unexpected. It didn’t even taste like carrots. Maybe it was the variety I planted. I know it was dumb luck. They tasted more like a sweet squash or something. I’m hoping I can get this to happen again. If I can, I will be planting a lot more carrots.

Gregg