All posts filed under: Carrots

Baleful Bounty – Curry Glazed Carrots

Baby . Chantenay . Carrots You remember earlier in the season when I told you about my fantastic brainstorm to create these stunningly amazing growing baskets out of chicken wire, burlap, weed block and my 4-in-1 dirt (1 part hay mulch, 1 part sand, 1 part hummus, 1 part composted cow manure) high above the chomping incisors of marauding rabbits? Well, they were – and are – still stunning…. but I forgot a┬ábasic fact when I chose the vegetable to inhabit said stunning suspended medium. Carrots, like a great many other rooty-type vegetables, like a hot head. However – carrots (once again, like any other rooty thing) need cool bottoms in order to achieve maximum rootiness. Hot tops and hot bottoms gives you supreme stunted rootiness…. much┬álike … say… a hot summer day and a 40 year old guy in a very cold swimming pool…. … I’ve got a bumper crop of short, stubby, diminutive chantenay carrots to deal with this year. Which if you’re someone like me that gets all gooey over baby vegetables …

Curb Market Crawl – Big Honkin’ Carrots

I’d love to say I found these at some out of the way produce stand – tucked into the hills like some bountiful Garden of Eden. I didn’t. I don’t think any grower in their right mind would intentionally grow horse-leg carrots. I got these at that meglo-maniacal warehouse food store we all love to hate. I’m still pouring over recipes for the wedding dinner, and I’ve yet to find that ONE incredible veggie dish. So when I came across the small orange trees, I thought roasted carrots might just be the thing. Here’s the thing with carrots. Typically, the smaller the tuber, the sweeter the carrot. And adversely, the larger the carrot, the stronger the flavor. So, working with large carrots, we’re combating very heady flavors and not a lot of succulentness.(I know, it’s not a word.) Pouring through my reference books, most of what I found amped up the sweetness with honey or brown sugar, and jiggered the flavor by augmenting it with spice. Since my clients like the East Indian flavorings, I …