We harvested a big bunch of little carrots this week that we started from seeds back in March. The rainbow and purple carrots have always been a pretty dependable crop for us. They are easy to grow and they taste good too.
We also tried a new variety -- black carrots, or, Pusa Asita, as Baker Creek calls them. These carrots are supposed to be so high in anthocyanins and antioxidants that they will color your food black! We had a hard time getting these seeds to germinate, and the ones we harvested were pretty small. I ended up using this batch in "black" chicken noodle soup. They were really yummy.
If you have plenty of carrots in your garden that you are trying to use up, here are five interesting and yummy looking recipes I found that feature carrots:
1* Moroccan-Spiced Carrot Ravioli
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| (via Food52) |
2* Carrot Cake
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| (via Amateur Gourmet) |
3* Grilled Tarragon Carrots
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| (via Food52) |
4* Carrot Salad with Tahini and Crisp Chickpeas
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| (via Smitten Kitchen) |
And of course, we shared one of our own a while ago ...
5* Curried Carrot Soup with Sweet Potato and Ginger
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