Roots of Resilience

Hidden gems of the garden & easy meals to savor the colors of fall

As above, so below. What do the bushy green tops of carrots have in common with a glacier? Is it the way we only glimpse a fraction of their true form? Their capacity to thrive in the cold? Their quiet resilience, growing strong even in darkness?

Take a beet, for example. Planted as a seed in darkness, and nourished by the soil. Growing in all its imperfections, embracing its hairy roots, its scarred and scrappy leaves, the unexpected twists and curves that make it unique.

Lately, I’ve been asking myself, “Am I Rooted or Rotting?” Sometimes, when I look around at my gardens of life, both physically and mentally, it feels like growth is being swallowed by decay. Leaves wilt and wither; fruit ferments on the vine. Negative thoughts creep in, trying to weigh me down. A fall garden can feel cluttered, a mix of blossoming beauty and the unraveling remnants of life. We can forget that below the surface, in the rich, unseen soil, roots are still doing the quiet work of growth.

Even when growth is silent, even when no one is watching, it persists. These roots continue to deepen, spread, and nourish, unseen yet entirely alive. They thrive in the stillness, soaking up nutrients and standing firm as the air turns crisp and cool.

I want to be like those roots: resilient and deeply held by the earth. To feel the crispness of the season rustling through my hair. To be nourished and grounded, even when I am simply being.

To the roots, I owe a thank you: for growing in all your perfect imperfections. For reminding me that growth is happening, even when we can't see it. For teaching me that life quietly takes root in the darkness, preparing to rise when it's ready.

May you feel held by the earth <3

As the nights get colder, I would like to leave you with recipes of love from the garden - EAT THOSE ROOTS!

• Harrisa & Honey Roasted Carrots - this one is inspired by my fellow garden girl bestie, Jenna. Who graciously invited our friends over for a dinner party - and this dish, simply STOLE THE SHOW.

  • Instructions measured by the heart:

    1. Roast: Preheat the oven to 400°F. Toss carrots and chickpeas with olive oil, salt, and pepper. Roast for 25-30 minutes, until the carrots are tender and the chickpeas are crispy.

    2. Whip Feta: Blend feta cheese and Greek yogurt until smooth. Mix in chopped herbs to taste. ( Dill & Mint recommended) Set aside.

    3. Make Honey Harissa: Stir together honey and harissa in a small bowl. Brush or toss the roasted carrots with this mixture.

    4. Plate: Spread the whipped feta on the bottom of a plate. Place the honey-harissa-coated carrots on top, and sprinkle with crispy chickpeas.

• Radish Salad - Growing up, my immigrant mother used to make this staple and serve it with rice and a side omelet. Lately, I’ve been slicing up this taste of home and the best part is, it’s simple to make:

  1. Thinly slice the radishes with a mandoline.

  2. Sprits the juice of a lime

  3. Sprinkle a dash of salt.

  4. Let it soak a bit and wowie do you have the taste of Ecuador right at your fingertips!

Sending light and Love,

xx Brittney