Shockingly sweet!

Posted on | November 9, 2009 |No Comments

Carrots! Jam-packed with flavor; crunchy and sweet. They’re delicious now and even better several weeks later. See, these are storage carrots, a variety whose sugars develop after they are harvested. (Later in the year you can find them in the natural food co-ops when they are released from storage in February). Loaded with anti-oxidents, vitamins and fiber they are best eaten fresh make make a great addition to soups, roasts and stews. I shred them into salads (by themselves or with apple and celery) for color and crunch. They make a lively balance to rich, hearty wintery dishes. For the simplest side dish, shred several carrots, toss with a little oil and vinegar, chopped parsley, freshly ground pepper and good salt. They are the bight spot on the cold horizon of a winter table. Get them now at the farmers markets and co-ops. There’s plenty and they are plenty good.

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