Carrots in my garden
Close your eyes and imagine that you are harvesting fresh-sweet-organic carrots from your garden bed, or a container filled with soil. It is a beautiful thing; to tug at the base of the plant and watch a carrot magically come out of the soil. This something that grew from a seed, in the soil that you have taken care of.
We all know that carrots are full vitamins and minerals. Lots of them; Vitamin A, Vitamin K, Vitamin C, Dietary Fiber, Potassium, Vitamin B6, Manganese, Molybdenum (Moly what?), Vitamin B1, Vitamin B3, Phosphorous, Magnesium and Folate.
But did you know that because root veggies like carrots grow in the dirt; there are lots of gut healthy bacteria clinging to them. There goes life being amazing again!
In November, I have carrots ready to pull up in both my August and September beds. Here in the desert we can harvest carrots from now until May. But my favorites are the ones that have matured during the coldest part of December and January. They just seem to be sweeter.
I also like to leave a few of my favorite varieties alone. They will eventually flower which attracts bees and butterflies. That way I will have dried flower heads full of seeds to save for another planting. You need to have patience for this though. It can take 18 months to 2 years from the time you plant a seed until you harvest new seeds. But it only takes a few carrots to provide you with lots of seeds.
Though carrots can be canned and frozen, my favorite way to eat them is fresh. Since they will stay in the crisper drawer for literally months; they are what we like to call easy keepers. My goats and pigs love them, and they are part of the main diet for the meal worms (Donna, that’s disgusting!) that I raise for the chickens.
Here is a beautiful recipe that you can use to decorate your holiday table with.
Roasted Carrot shreds or noodles (if you have a spiralizer).
Pre-heat the oven to 375.
Shred your carrots with a carrot peeler (or use your spiralizer to make carrot noodles). Line a baking sheet with parchment paper. Spread avocado (or coconut oil) on the parchment paper. Toss your carrots in the oil, and season with salt and pepper. Place the tray in the oven for 15 minutes. Stay close by, and check early to make sure that the carrots do not scorch.
Top with a green goddess type dressing or pesto. I did not have avocados this time, so I used goat cheese (chevre) to thicken this dressing.
For a pretty presentation on your table, avocado slices would look very nice.