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Harvest Carrots
Farm Recipe:
Honey Glazed Carrots
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Ingredients:
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1 pound fresh carrots, peeled and sliced into 1/4-inch rounds
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2 tablespoons butter
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2 tablespoons honey
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Salt and pepper to taste
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Fresh parsley or dill for garnish (optional)
Instructions:
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In a large skillet, melt the butter over medium heat.
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Add the sliced carrots to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften.
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Drizzle the honey over the carrots and stir to coat evenly.
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Reduce the heat to low, cover the skillet, and simmer for another 5-7 minutes, or until the carrots are tender.
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Season with salt and pepper to taste.
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Remove from heat and transfer to a serving dish.
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Garnish with fresh parsley or dill if desired.
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Serve warm as a delicious side dish that showcases the natural sweetness of farm-fresh carrots.
When is it "pick-perfect"?
Harvest carrots when they reach about 1/2 to 1 inch in diameter at the top of the root. They should be firm, smooth, and brightly colored. The carrots will start pushing themselves out of the ground when they are ready to harvest.
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How to Harvest:
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Firmly grasp the carrot greens (foliage) near the top of the root.
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Gently pull upwards with a slight twisting motion to lift the carrot from the soil. Mature carrots should come out easily.
Storage:
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Trim the carrot greens, leaving about an inch attached to the root.
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Store unwashed carrots in a perforated plastic bag in the refrigerator crisper drawer. They will keep for several weeks.
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Carrot greens are edible.