After all my early season traumas, I ended up getting a few carrots. Also, I purchased some from the Farmer’s Market. Here is what I am up to with those carrots!

Blanching/Freezing: simply slice the carrots, blanch in boiling water for 3 minutes, and drain. Place in ice water until cool. Dry on cookie sheets, then freeze in Zip Lock bags (no BPA).

Pickling: I love making mixed veggie pickles. I use whatever is in abundance that week, including sliced carrots, small green tomatoes, sliced zuchinni, pickling cukes, cauliflower (from the store), and mini summer squash. In past years I have used okra in the mix. I process using Mrs. Wages Dill or Kosher Dill pickle mix (Thrifty Foods in Wheatland or online). For spicy veggie mixes I add a sliced jalapeno or two to the jar. These are a great Christmas gift.

Carrot Soup: Fabulous! You must try it. Make in crockpot or all at once in stock pot. Freeze leftovers for eating on winter evenings.

Carrots, sliced (whatever amount you have)
Leeks or onions (about ¼ amount of carrots), sliced
Celery, a few stalks sliced
Garlic, a few cloves, diced
Salt/pepper to taste
Chicken or other broth, to cover all the veggies
Powdered milk, half cup (see note below)

Optional:
Snips of dill or parsley
Sour cream

• Place carrots, leeks/onions, celery, garlic, salt/pepper in crock pot and cook on low all day. Or, place in stockpot on the stove and simmer one hour or until very soft.
• Puree in food processor, using more broth if needed to make a smooth but not runny soup. Add powdered milk. If you want to use regular milk, use it instead of broth when blending. Soy milk would work, too.
• Warm through and serve with a dollop of sour cream and dill/parley.
• Freeze leftovers.