Garden 2012: Root Vegetables For Thanksgiving Dinner

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Three types of carrots. The smaller ones to be roasted with olive oil. The bigger ones will be shredded and mixed with parsley, garlic and rice wine vinegar in a salad. Add to that swiss chard with tarragon and orange zest as well as box choi with fish sauce and lime juice. Not to mention small onions roasting under the dripping beef. Lawn food is good.

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