Our gas grill went out of commission for a few days. It was begging for a deep cleaning. In fact, it let us know it wasn’t happy by creating a minor conflagration that got the message across. (No pets or humans were harmed — only hamburgers.)

Spiffy clean and outfitted with new flavorizer bars (yes, you can get them on-Island at Edgartown Hardware), the grill was back in action just in time for this nice spell of warmer weather — and to help me use up extra veggies I brought back from our climate-friendly cooking class at The Farm Institute.

The class participants were awesome and everyone seemed eager to adopt new ways to cut food waste. I had to laugh because while I was busy trying to convince everyone that kale flowers are delicious (they are!), someone mentioned that the sheep at The Farm Institute are fond of them too. Now that's a great way to recycle spent garden plants! Maybe I need a sheep or two…

Short of sheep, I put my extra carrots on the grill – in a very hot steel pan coated with oil since my grill basket has gone missing. I kept the heat high, covered the grill, and tossed in some Morning Glory French Breakfast radishes (with tops attached) halfway through cooking (about 10 to 12 minutes total). I love this technique, because it is like sautéing and roasting your veggies at the same time. Off the grill, I showered the veggies with herbs and made a little sauce out of chopped grilled lemons, more herbs, olive oil and balsamic vinegar. Voila, Grilled Carrots and Radishes with Spring Herbs.