Today we delivered a little under 35 pounds of produce to Mt. Calvary food shelf. Eggplant, peppers (poblano, jalapeno, those spicy red ones), cukes, okra, tomatoes, kale, thyme - and my mutant carrots.
I'm getting to like those short fat carrots, regardless of how the more practiced gardeners make fun of them (me). They have character! Next year I'll plant a special row of them on top of rocky soil just like this year. But we'll make sure there are a couple of rows with the soil loosened so we can have the more traditional tall skinny carrots.
And here's a recipe we found for the carrots, including those beautiful greens on top of them:
1 bunch of carrots, tops included
2 tblspns unsalted butter
3 tblspns white rice
2 large leeks, white part only
2 thyme or lemon thyme sprigs
2 tblspns chopped dill or parsley
6 cups stock (chicken or vegetable)
Salt and pepper to taste
Pull the carrots green off their stems. ( 2 to 3 cups, loosely packed).
Wash and chop greens and carrots finely.
Melt butter in a soup pot.
Add the carrot tops and the carrots, rice, leeks, thyme, and dill or parsley.
Cook for several minutes, turning everything a few times.
Add 1½ teaspoons salt.
Add the stock and bring to a boil.
Simmer until the rice is cooked, 16 to 18 minutes. Salt and pepper to taste.