….and all their lovely imperfections
Last weekend we pulled the remaining carrots from out garden. It was difficult to see the fruits of our labour amidst all the greenery that grows above ground.
After a thorough washing, I removed the leafy stems and put every tiny misshaped carrot to the side. There were red, yellow, white and orange carrots in the mix and some were smaller than my baby toe. No matter. They were sweet and tender and when I put them into the measuring cup I had almost 8 cups of a very edible and nourishing vegetable.
Tonight some of those carrots made their way into our stir fry. Tomorrow I’ll probably take some to school and eat them raw with some humus dip. Yum!
Over at Colline’s Blog, Colline wrote a similar article about food waste and included a video called Inglorious Fruits and Vegetables. I thought it was excellent and decided to share it with you. This is how France tackled the problem of food waste. Ingenious!
Mama Cormier 
These are the best types of carrots – those imperfect ones that you have pulled out from your own garden. Delicious!
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Everything that comes from your own garden is better and they were delicious.
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Carrots are a very under-rated vegetable. Love them raw as well as cooked. Have found my steamer ideal for cooking them alone or as part of a vegetable mixture.
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Years ago I learned that cooked carrots have a much higher glycemic index than raw carrots so I mostly eat them raw.
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