It's April and this carrot was harvested back in November just before the ground froze. Always store carrots fairly dry with the dirt ON. Yup, we get some BIG ones (and they're still tender & sweet!)
By Spring, stored, they start to grow a little green but that doesn't matter at all. See how excited Molly is for carrots? She's the same dog in my other SnapGuide that I taught to play piano.
This is our last bag left after a long winter. They start to grow some roots and stems but that's easily trimmed off. I place a dozen or so in each plastic bag and store in our extra refrigerator.
A stiff bristle brush and running water cleans them up well but don't do this until you plan to cook them.
They keep better if kept dry and covered in dirt. I have no idea why... Trial & error I guess, plus Grampa told me, and we believe our grampas, right?
All washed and ready to trim and slice for cooking.
Some have such deep groves I may use a peeler to clean, but I try to keep as much of the surface as possible because I believe the most vitamins are there. (This learned from Gramma)
Trim ends off but don't discard quite yet.
Before tossing trimmings, think about your dog....
I have trimmed a few pieces off my trimmings and Molly's been watching me in anticipation as carrots smell good, and she has high hopes!
Time out from preparing dinner to make your dog happy! You'll see Molly is very PROFICIENT at this step!
Now before you run this down your garbage disposal, this makes great compost for your garden!
Place 2 cups water & 1 tsp salt into saucepan.
I usually cut carrots in circular slices.
This is the type we grow... "Danvers Half Long," We plant in raised-bed gardens with very fertile soil. Maybe I'll do some gardening Snapguides this summer.
Washed, trimmed and eady to cook!
I still use my old Betty Crocker Cookbook from the early '70's.
Betty Crocker's been my guide for cooking basic vegetables for 40 years.
Bring water and salt to boiling. Add carrots. There are other methods such as steaming that better preserve nutrients I've heard. If you can make a SnapGuide for me on how to steam cook I'll try it!
Cover and bring back to a medium boil.
Boil 5-10 minutes till desired tenderness.
I like to test with a sharp knife. Don't overcook.
I like to sprinkle on a few minced dry onion flakes and garnish with parsley flakes.
Tonite we had carrots with my stuffed Zucchni Boats (see my other SnapGuide)
A hearty healthy colorful meal!
.... And Molly approves! 😃