I'd been wondering when the carrots would be ready, so we did a little digging and found the tops were quite big. Jan suspected they'd be fat but short and he was right on the first one, the second is all massive, hopefully not too tough. I probably left them in too long.

I also picked some sweet peas, some broad beans and cut the tops from some spring onions.  I'm going to make Korean Beef Stirfry  but served with rice and the Kim Chi I made recently with radishes, asian cabbages and carrots from the community centre garden

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