The sauce for the stirfry needs some adjusting, but I'll share the roasted carrots recipe:
4-5 medium carrots
1 tbsp olive oil
1 tbsp honey
1 tbsp soy sauce
Preheat oven to 425 degrees. Scrub and trim carrots; peel if necessary; chop into pieces about the length and width of your index finger. Whisk together oil, soy sauce, and honey. Spread carrots out in one layer in a 13"x9" baking pan or casserole; pour sauce mixture over and toss carrots with hands until evenly coated. Bake 20-30 minutes or until carrots have reached desired doneness (at 20 minutes, they'll still have some crunch).
In other news, I ate the last of the strawberries this morning. That's all for this season, I'm afraid. And my corn-identifying skills have improved quite a bit: the two ears I chose (without husking!) from the farmer's market were excellent, with cobs full of sweet kernels.
Basil plant update: The one plant is thriving, though the second plant in the pot has gone the way of the first: it's a shriveled brown stick. Despite setbacks, I still refuse to buy basil at the greenmarket, even though its in huge bushels for $2 lately. Maybe I'll get some to make a pesto next week.
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