Candy Carrots

Yesterday, I washed and bagged the first batch of “candy” carrots that Nathan had dug up. They are juicy sweet winter popsicles in carrot form. CSA members will have some each week through December – what a treat! Their formal name is napoli carrots; they are known for their overwintering qualities.

I went to a birthday party this week and arrived as it was winding down. Over a hundred people had come for the celebration and eaten their fill of rice and pork, handfuls of candy, pop, candied apples, cake and ice cream. My challenge was and continues to be……where are the carrots?

Nathan and Steve are both amazed at how well the addition to the barn is looking, neither of them having had much experience in construction! It is to have a work bench and wall space for our tools and large sheets of plastic.

I hope to harvest salad mix, cilantro and kale for tomorrow’s market. There should also be leeks, potatoes, onions, winter squash, sage, parsley and of course …candy carrots!


Mining “carats”

Have you heard the music today? I love it! Each little drop of moisture slides through the air to hit its tuning fork, be it a leaf, metal roof or a rivulet coursing down the road. There is a song, I just don’t hear the complete melody but my heart senses it. What a concert and it is free to the good folks and to those that don’t eat their vegetables!

This has been one challenging summer – if you haven’t caught on yet, come work with us to get a clearer perspective. There must be at least 4 different kinds of insects having lunch on OUR produce as well as a couple 4-footers that live underground and more that scamper across the farm with us. I wonder what the Garden of Eden looked like – there must have been bugs – but with better manners?

All the carrots were harvested this past week since they were so HUGE! Necesity is the bother for creativity. I ran out of refrigerator space so came up with all sorts of recipes. I quickly wrote down this recipe and have no idea where I found it – sorry.

Spicey carrots

1# carrots, diced and cooked to al dente                                                                                Add and toss together:                                                                                                            1 tsp paprika                                                                                                                            1 tsp cumin                                                                                                                               2 T olive oil                                                                                                                              1 garlic clove, minced                                                                                                              1 Tbsp parsley                                                                                                                          2 T lemon juice                                                                                                                        salt to taste

We ate it warm but one can also serve it as a cold salad.

There is also a nice carrot & fennel soup but I misplaced the recipe:(

I have a sample of  Carrot Cake Jam – wouldn’t you know! Haha. The plan is that you might like it and buy some, of course.

Today, in just 2 1/2 hours, you should expect: red peppers, summer squash, celery, parsley, tomatoes, carrots, fennel, lettuce, onions, beets, cabbage and herbs. We will have jams, broccoli, raspberries, potatoes, red onions, melons and other produce for sale.