Carrots | Paddock Post

Nov

Roasted Autumn Vegetables

There seems to be a lot of chatter about root vegetables in the Autumn and there is no better selection than this time of year. Root vegetables are not the most colorful or attractive items in the produce section (and actually, some root vegetables are quite ugly) but if you take the time to peel, slice, and mix them with some old standbys (carrots, zucchini, mushrooms, and leeks), add some olive oil and seasoning, a delicious side dish emerges. Read more

Sep

Vegetable Soup – Homemade

Soup is one of those great comfort foods that tastes especially delicious on an Autumn or Winter day and vegetable soup is surprisingly simple to make. The only time-consuming part is the cutting of the vegetables which can be chopped ahead of time and stored in a bowl of water in the refrigerator until ready to use. Years ago, I started making my own soups and continue to make variations several times a month. Virtually any vegetable can be used: carrots, celery, onions, corn, potatoes, zucchini, squash, leeks, cauliflower, green beans and more. Read more

Aug

Roasted Carrots and Potatoes

There are many delicious vegetables in the world but there is something special about carrots and a small potato called the “yukon gold” which has only been around for about 30 years. The Crop Watch Potato Education Guide (yes, there really is such an entity) put out by the University of Nebraska at Lincoln reports the yukon gold is a result of cross breeding by scientists in Canada. Oval shaped and small, these potatoes with a yellow interior almost look like they have been buttered when in fact, the yellow tinge is the potato’s natural color. Read more