Carrots General

We find carrots to be a very versatile root crop and enjoy them from early summer through
the winter, often into January. Top your carrots for good storage. Topped and washed
carrots will last in a container for many weeks to many months in the refrigerator. If they
sit out and become flaccid, letting them stand in a bowl of cold water in the fridge will
rehydrate them.

I like to julienne carrots and fry in butter for a fast supper. Once browned, I eat them over
rice with soy sauce.

Carrot Soup

Melt half stick or less of butter and brown tablespoon of fennel (stir constantly). Add lb and
a half or more of diced Rick Hartmann carrots, two diced apples and one diced sweet potato.
Add quart and a half or so of water and bring to boil with tablespoon of rice, tablespoon of
curry and one bullion cube. Turn down heat and simmer for an hour or so. Puree mixture,
bring to boil again with some more water. Add salt and pepper, serve with cilantro.

Teresa Opheim, Exec. Dir. Practical Farmers of Iowa and Ames CSA member

Carrot Orzo


6 ounces peeled baby carrots (about 1 1/4 cups; from 16-ounce package)
2 tablespoons (1/4 stick) butter
1 cup orzo (rice-shaped pasta; about 8 ounces)
1 1/2 cups water
1 1/4 cups low-salt chicken broth
1 large garlic clove, minced
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onions
1 teaspoon minced fresh rosemary


Place carrots in processor. Using on/off turns, finely chop carrots. Melt butter in heavy
medium saucepan over medium heat. Add orzo and carrots; sauté until orzo is golden, about
5 minutes. Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until
all liquid is absorbed, stirring frequently, about 10 minutes. Stir in cheese, green onions,
and rosemary. Season to taste with salt and pepper and serve.

- Heather LaPorte, Drake Neighborhood CSA, via, 1-4-08