Carrots

Week 4′s featured item is one of my favorites -¬†carrots. Carrots are actually related to parsley! I suppose it isn’t that hard to believe if you just look at their leafy tops. They are rich in Vitamin A and have been long rumored to help eyesight.

The carrots you’ll get in your Growing Washington Food Box come complete with greens. Be sure to remove those greens as quickly as possible. They leach moisture from the carrots and you’ll end up with soft carrots within about 24 hours!

You can store carrots for two weeks in the fridge, but don’t store them in the same drawer as apples. Apples give off ethylene gas which can make carrots taste bitter.

If your carrots have gone soft, either because you forgot to take the tops off or because you left them on the counter a bit too long, you can refresh them by cutting the ends off and soaking them in ice water for 2-4 hours. You can cook carrots in a wide variety of ways, but the carrots you’ll get from Growing Washington are so sweet, sometimes my bunches don’t last long enough to see the stovetop. Try them as a conveyance for Sound Bites Hummus.

We’ve got a number of carrot recipes for you. Tomorrow you can check our main page for a Shaved Carrot Salad with Horseradish and Blueberries. If you want to cook your carrots, try Honey Mustard Glazed Carrots. Or, you can try our signature recipe for the week, Orangette’s Pickled Carrots.

Orangette’s Pickled Carrots

  • 2 cups apple cider vinegar
  • 2 cups water
  • 1/4 cup sugar
  • 6 sprigs fresh thyme
  • 5 cloves of garlic
  • 2 tsp black peppercorns
  • 5-7 dried red peppers
  • 1.5 tsp salt
  • 2 tsp brown mustard seeds
  • 2 bunches carrots
  • Mason jars

Scrub the carrots well.

In a medium saucepan, combine all but half a cup of the vinegar, the water, sugar, thyme, garlic, peppercorns, dried red peppers, salt, and mustard seeds.

Heat the mixture over medium-high heat and then reduce the heat and simmer for 10 minutes.

Remove the pan from the heat and let sit for 5 minutes. Add the rest of the vinegar.

Place the carrots in a large bowl (not glass). Pour the brine over the carrots and let the whole mess cool to room temperature (about 1 hour).

Clean our your Mason jars well and set aside.

Arrange carrots in the Mason jars snugly.

Distribute the brine evenly between the jars, making sure that the carrots are completely covered with the brine. If you need more brine, make a mix of 2 parts vinegar to 1 part water and full to cover.

Store in the fridge for at least a week and up to 2 months.

Chef’s Notes: The original recipe called for red pepper flakes, but we prefer to use dried red peppers whenever possible. Leave the jars alone for at least 7-10 days because the carrots need time to absorb the brine.

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