Carrots/Carottes

We grow orange, purple and yellow carrots. If they manage to make it to your fridge (most members confess to eating the whole bunch on the way home from the CSA pickup) then keep them in the crisper in plastic so they maintain their crunch.  Carrots are best raw but also tasty roasted or carmelized with maple syrup.


Pickled baby carrots, beets or shallots - From 'Earth to Table; Seasonal recipes from an organic farm' by Jeff Crump & Bettina Schormann - Buy this book!  The pictures are beautiful and the food is fantastic.
Makes 2 8-ounce jars

Ingredients:

10-15 small fresh beets or 20 large shallots, peeled or 1 lb baby carrots
2 cups cider vinegar
1 1/2 cups granulated sugar
1/2 cup water
2 tbsp whole peppercorns
2 tsp pickling salt
2 tsp fennel seeds
8 sprigs fresh rosemary
8 sprigs fresh thyme
8 dried bay leaves

Sterilize two 8-oz canning jars and lids (consult a book for proper sterilization methods.)


For beets: Scrub and trim beets, leaving 1/2 inch of stem and top root attached. Place in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat, cover and simmer until tender, about 45 minutes. (The time will vary depending on the size of the beets.) Drain and rinse under cold water. Remove skins by rubbing beets with a paper towel and cut beets into bite-size pieces, if necessary.

For shallots: Place in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat, cover and simmer until tender, about 10 minutes. Drain and rinse under cold water. Cut each shallot in half.
For carrots: Place in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat, cover and simmer until tender, about 6 minutes. Drain and rise under cold water. Leave whole.

In a large saucepan, combine vinegar, sugar, water, peppercorns, salt and fennel seeds. Bring to a boil over high heat, stirring occasionally. Remove from heat.

Using a slotted spoon, pack vegetables into canning jars to within 3/4 inch of rim, gently pushing down to fit.
Add rosemary, thyme and bay leaves. Pour in vinegar mixture, leaving 1/2 inch headspace. Slide a clean spatula between the food and the jar, gently moving the food, to release any air bubbles. Wipe rims with a clean, damp cloth. Cover jars with lids and screw on bands until resistance is met. Process in a boiling water bath for 30 minutes (there is more info in the book for details on canning and preserving.)

Carrot ginger soup

glazed carrots

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