It's bulk carrot harvest time on the farm! Carrots thrive in the cooler, shorter days of late fall. Every October, we harvest and wash about 10,000 pounds of these orange beauties so we can store them for winter. It's a huge and seemingly-daunting task, but it's truly enjoyable work once we find our rhythm and we're usually able to wrap up the harvest in 3-4 weeks.
Fall carrots are sweet and bright with a satisfying crunchy snap, they're so fresh they don't even need to be peeled. As the days get shorter and the temperatures dip, what better way to spend your time indoors than cooking nourishing meals with local ingredients. Now is the time for colorful sheet pan roasts of all the roots - kohlrabi, carrots, beets, and potatoes - tossed with some oil and garlic and finished with a sprinkling of fresh rosemary and thyme. Savory isn't the only way to go, though! If you're in the mood for some autumn baking, desserts like these carrot muffins from King Arthur Flour and this beet, carrot and apple cake from Fraiche will boost your mood when eaten at any time of day.
Enjoy!
