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| Photo does not include the carrots I am storing in the fridge. |
These bags, some 20 of them, are filled with carrots.
Husband grew them. He brought home nine and a half five-gallon buckets full of them on Saturday.
He washed them. I chopped them.
I still have to blanch them and find room to freeze them.
It's work, but it's good work, and I am looking forward to homegrown carrots through the winter.
I love carrots and I am grateful for each and every one of them.
15 comments:
Oh, beautiful! I do not love carrots that much, but: pot roast!
Mary Anne in Kentucky
Aye, Mary Anne. Pot roast.
I thought that zucchini was the abundant vegetable. I see lots of carrot cake, carrot soup, and maybe some carrot juice?
Our carrot harvest was similar. I have yet to do much with them because I also had an abundance of tomatoes, which will go bad far sooner than the carrots!
Just toss in some sticks and you've got a great nutritional/motivational program!
(And that is a hell of a lot of carrots. Yikes.)
You see well, Tabor.
BL, tomatoes can be frozen directly without any of that silly blanching. Go tomatoes!
That's one way to look at it, Crabby.
And I make a couple of recipes of carrot soup. they're big recipes so I freeze lots of soup.
Yummy. Any tips or tricks, Red?
I love carrots, especially raw or in stew. They are always in the juice we grind up as well.
I love 'em raw, too, Chris. Straight from the garden.
Oh! I see some carrot juice in your future. They are beauties!
Thanks, Betty.
There's a farmer (and seller) closeby that specializes in all kinds of dishes and deserts originating from carrots. Fresh produce that we appreciate... and are grateful.
My eyesight is improving just looking at this post. ;)
David, carrot desserts are getting to be a specialty with me these days.
Hilary, good one.
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