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color me orange
Jul. 21st, 2007 09:51 pmi have been pickling carrots like a woman possessed. which i am, i guess - i am feeling overwhelmed with carrots.
as i have mentioned, i belong to a farm co-op, which provides me with boxes of veggies on a bi-weekly basis. what i get is seasonal, of course - but it also depends on how various crops are doing and, it turns out, what the demand elsewhere is. the farm also sells produce to restaurants and grocery stores, so what we get is often what is left over after those places get what they want. apparently, it is either a really really good year for carrots, or carrots are out of favor - possibly both. whatever the deal is, we have been getting a _lot_ of carrots.
at first, i dealt with them in the usual way - as carrot sticks or part of a salad. but still the carrots came. so i made carrot soup, learned to make vietnamese summer rolls (with carrots) and even a carrot-miso salad dressing.
as of this morning, i had a good 5 lbs of carrots, taking up an entire crisper drawer.
well, when in doubt, pickle! i went forth, purchased canning jars and vinegar, and have spent the day in the kitchen, peeling, slicing, and boiling everything in sight. as i result, i now have 4 pints jars and 3 half-pints of mexican-style pickled carrots (with jalapenos and onions), 2 pints and 2 half-pints of shaker-style pickled carrots (with sugar, cinnamon, ginger and cloves) , 1-1/2 pints of pickled carrot sticks (sorta standard pickle-style, with garlic, mustard seed and a bit of red pepper)...and 1 lb of carrots in the crisper drawer. (but i have plans for those - just need to get some dill seed).
the worms are going to be so full of beta-carotene from the peels, they will be mistaken for carrots themselves.
as i have mentioned, i belong to a farm co-op, which provides me with boxes of veggies on a bi-weekly basis. what i get is seasonal, of course - but it also depends on how various crops are doing and, it turns out, what the demand elsewhere is. the farm also sells produce to restaurants and grocery stores, so what we get is often what is left over after those places get what they want. apparently, it is either a really really good year for carrots, or carrots are out of favor - possibly both. whatever the deal is, we have been getting a _lot_ of carrots.
at first, i dealt with them in the usual way - as carrot sticks or part of a salad. but still the carrots came. so i made carrot soup, learned to make vietnamese summer rolls (with carrots) and even a carrot-miso salad dressing.
as of this morning, i had a good 5 lbs of carrots, taking up an entire crisper drawer.
well, when in doubt, pickle! i went forth, purchased canning jars and vinegar, and have spent the day in the kitchen, peeling, slicing, and boiling everything in sight. as i result, i now have 4 pints jars and 3 half-pints of mexican-style pickled carrots (with jalapenos and onions), 2 pints and 2 half-pints of shaker-style pickled carrots (with sugar, cinnamon, ginger and cloves) , 1-1/2 pints of pickled carrot sticks (sorta standard pickle-style, with garlic, mustard seed and a bit of red pepper)...and 1 lb of carrots in the crisper drawer. (but i have plans for those - just need to get some dill seed).
the worms are going to be so full of beta-carotene from the peels, they will be mistaken for carrots themselves.
