After descending into a pit of election-related despair for a few long months, we have emerged winners! Thanks to a new job, fresh vegetables, a happier Hurricane, and a brand-new Beta fish named Squiggles, we’re looking on the brighter side of life.

In celebration of my folks’ 49th anniversary and my own 19th, we triumphantly harvested $12-worth of fennel, a priceless romanesco, baby carrots, French beans, and a few watermelon radishes for good measure. All of which went beautifully with a feast of filet, shrimp, and fish.

Fennel with Romanesco, Baby Carrots, Haricort Verts, and Radishes

6-8 baby carrots (peeled and halved or quartered into similar sizes as necessary)
3-4 fennel bulbs (thick stalks discarded and  bulbs cut into halves or quarters and then thinly sliced)
4 watermelon radishes (treat them as you would carrots. Totally optional, btw.)
1 head of Romanesco (washed thoroughly to remove loopers and cut into florets)
1-2 cups haricort verts (stem ends removed, snap them half if you absolutely must)
4 cloves of garlic (or 2 shallots) peeled and minced
2-3 Tablespoons olive oil
1 Tablespoons white wine vinegar
1 Tablespoons white wine
1 Tablespoon Dijon mustard
¾ teaspoon salt, to taste
¼ teaspoon black pepper

PREPARATION

1. Put oven racks in upper and lower thirds of oven and preheat oven to 400 °F.
2. In a small bowl whisk together the minced garlic or shallots with the olive oil, white wine vinegar, white wine, Dijon mustard, ½ teaspoon salt and ¼ teaspoon pepper.
3. In a large mixing bowl, combine carrots, fennel, romanesco and haricort verts. (Or whatever vegetables your garden has decided to provide)
4. Toss the vegetables with the prepared vinaigrette. Arrange vegetables on 2 cookie sheets.
5. Cover pan with foil and roast vegetables for 15 minutes, swapping racks halfway through the cooking time.
6. Uncover and roast, turning occasionally for 10 minutes.
7. Switch pans and roast until vegetables are tender and browned, 8 to 10 minutes.
8. Serve warm or at room temperature.