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Carrots are good all year but best in the cool of the fall:
June 1 - December 1
To feature carrots as a main ingredient make an "overnight" pickle. Use a bunch or two of carrots (baby carrots work best) and remove an inch or so off the top and split the carrot in half lengthwise. From there put the carrots in a jar with a brine that has cumin, cinnamon, a chili or two, some lemon juice and peel, olive oil, and enough salted water to cover the carrots and put the whole thing in the fridge. After about two days the carrots absorb the flavor of the brine and the olive oil and are a nice thing to just have around. 

You can also make a kind of slaw with carrots by grating them and seasoning them with salt, ginger, lemon juice, and cinnamon. This will keep for a long time in the fridge as well.

We also like pureed carrot soups with the flavors listed above.