Baby carrots, grown in a container full of sieved soil so that the root doesn’t split trying to bypass clods of earth or stones.  We will dip the carrots and courgettes into the first tub of Tomatillo Salsa that I made this afternoon.  It’s hot salsa made with tomatillos, garlic, chilli peppers and a few cherry tomatoes roasted in olive oil and then blended with a hand held whizzer.