Originally published June, 2016. That was what Miss M said in response to the photo I sent her of a big ol’ pot of carrot top stock I’m making. In addition to the carrot tops from the carrots I picked for Daughter C to use in last night’s salad (thanks, C!) and those I picked
BAKED APPLE AND CARROT CASSEROLE 5 apples, sliced thin 2 C cooked carrots, sliced lengthwise 6 Tbsp sugar 2 Tbsp flour Salt to taste ¾ C orange juice Preheat oven to 350o. Place a layer of apple slices in a lightly greased baking dish, cover with a layer of carrots, and sprinkle with a mixture
EASY CARROT CASSEROLE Serves 6-8 4 C carrots, peeled and cut into lengthwise slices 2 C medium White Sauce (see recipes in Basics section) 2 C potato chips, crushed Preheat oven to 375o. Place layers of carrots, White Sauce, and chips in a greased baking dish, ending with chips. Bake 45 minutes.
In the comments, suek writes: Carrot top soup?? More info, please! We have a veggie stand about a half mile down the road. If we stop in to buy something like beets, the clerk always asks “do you want me to take the tops off?”….. NO…absolutely not….thank you. We have the beet greens for dinner
“No. No they don’t,” said I. I pulled carrots today. I rinsed the dirt off in the outdoor sink and moved them inside. Miss M took it from there. She sorted the carrots into ‘salad’ and ‘cooking’ piles according to the ‘peel’ criteria– if it’s too small to peel… . She then cut off the
We forgot to get more carrots so Mr. Big Food added some peas. For Derby Day, of course! KENTUCKY MINTED CARROTS Serves 4 1 lb (8-10) carrots, scraped and cut diagonally into ¼ inch lengths 1 C water 1 tsp salt 3 Tbsp butter, cut into bits Freshly ground black pepper 2 Tbsp fresh mint
Ready to go into the oven Ready to eat! CARROT CASSEROLE I 4 C carrots, peeled, sliced, cooked, and drained 1 medium onion, chopped 3 Tbsp butter ¼ tsp pepper 10 ½ oz can condensed cream of onion soup 1/3 C melted butter 1 C shredded cheese 2 C prepared stuffing, crumbled (see recipes in Stuffings section) Preheat oven to 350°.
Last evening as we were preparing a truly delicious– and simple– meal, I looked in the pantry and asked Mr. Big Food, “Do you know we still have dried lima beans from last year’s garden?” Mr Big Food responded, “Yes. Good thing, too.” ~~ Via Instapundit: CHANGE: Corn and soybeans hit record highs, stir food
The view from the kitchen window I did some more berry scouting today. I need to figure out an efficient way to harvest the many many small ripe berries. We had another summer salad. I pulled the red carrots, and tested the rest. We gnawed on things covered in homemade blue cheese dressing. As I
Red, white & blue Rhode Island made Memorial Day– not Decoration Day which was originally honored soldiers killed in the Civil War and was observed only in the northern states– a legal holiday in 1874. By 1910 all states and territories had done likewise except Alabama, Alaska, Arkansas, Florida, Georgia, Louisiana, Mississippi, North Carolina, South
CARROT SOUFFLE II Serves 6 ½ stick butter ¼ C diced celery 1 Tbsp onion, chopped fine ½ tsp pepper ½ tsp salt ¼ C sifted flour 3 eggs, separated 2 C mashed carrots Preheat oven to 350o. Melt butter, add celery, onion, pepper, and salt, and cook until onion is lightly browned. Blend in
We had these with last nights Baked Ham Slices with Pineapple. Mr. Big Food substituted French fried onions for crackers. Very good! “A delicious way of serving colorful vitamin-rich carrots” CARROTS AU GRATIN Serves 6 3 C carrots, peeled and diced, cooked 10 minutes in ½ inch boiling salted water or until tender, drained, any
Carrot Casserole I Spinach Loaf I Recipes forthcoming. I don’t remember when I’ve had such good spinach. Or carrots, for that matter. ~~ My seed order list includes more carrots. In general, they don’t seem to mind the clay as much as I thought they would, especially since I till in a lot of peat.
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