Carrots will have their greens removed so they will keep better, up to 4 weeks if kept in a plastic bag in the fridge. If they soften over that time, you can still use them in stir-frys or soups. Carrots can be blanched and frozen, or dried and stored in a glass jar in the cupboard. Drying carrots requires a dehydrator.
Carrot and Apple Salad 2 tablespoons honey 2 tablespoons walnut oil 2 tablespoons fresh lemon juice 1 green apple, cored and thinly sliced 2 carrots, peeled and cut into coins ½ cup walnut pieces, toasted
In a large bowl, whisk honey, oil and lemon juice; season. Toss apple and carrots with dressing. Sprinkle with nuts.
Honey Glazed Carrots 1 pound carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Salt & pepper ¼ cup chopped fresh or 1 tablespoon dried parsley
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Red Cabbage & Carrot Slaw For the salad: 1 small head red cabbage , shredded 4 large carrots , shredded 4 green onions , thinly sliced
For the dressing: 1 tablespoon Dijon mustard 1 garlic clove , minced 1/3 cup Extra Virgin Olive Oil 1/4 cup Unfiltered Apple Cider Vinegar 2 tablespoons fresh lemon juice 1 tablespoon honey , as needed for sweetness 1/4 teaspoon pure vanilla extract (for flavor, optional) 1/4 teaspoon chili powder , or to taste salt and pepper , to taste
Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
Pour dressing over the cabbage mixture and toss to combine. Taste for seasonings and adjust accordingly. Place in the refrigerator for 15 minutes & serve.
Have a great week!
~The Farmer’s Wife