If only carrots could make you see in the dark, I’d save a fortune on my leccy bill!
Sad to say this is another one of those old wives’ tales that allegedly came about during the war years to encourage kids to eat their carrots since there was little else available for dinner.
Mr Carrot comes to dinner
As well as adding a zingy dash of colour to your dinnerplate, carrots are tasty and full of healthy nutrients so perhaps those old wives weren’t wrong after all.
I
love the sweet crunchy taste of carrots and my little patch of orangey goodness
has already produced a plentiful amount of vitamin packed roots that I intend
to squirrel away for the winter.
Harvesting our carrot crop
It’s
quite easy to freeze home grown carrots.
For the best flavour, I tend to pick and freeze on the same day. Simply boil up a pan of lightly salted water. Wash your carrots taking care to get rid of mud/earth
and any rooty bits then chop into neat slices.
Carefully drop the sliced carrots into the boiling water. Leave to boil for 2 minutes then drain
thoroughly, spreading the drained carrots out on a tray to dry for about 20-30
minutes. Once dry, place the carrots
into a plastic container and pop into the freezer.
Easy to freeze
Now
I know some of you are sat there thinking ‘God, what a complete faff especially
when you can buy a kilo of carrots for less than a pound. Why bother?’
Yes, it’s true, I could just go to the supermarket and pick up a bag but
the carbon footprint of my organically home-grown carrots is going to be
considerably less than those you can buy in the shops plus they’ll taste miles
better.
Another little patch like this would be great
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