Tuesday, November 17, 2009


Carrots are a subject I'm afraid I could go on and on about half the day, or maybe longer. I am a fan of the carrot, as anyone who knows me can attest. I like raw, unadorned carrots to munch on. I like raw carrots in garden salads and in salads such as carrot-raisin and copper pennies--remember those? I like to use them in all kinds of soups and to add sweetness and nutrition in pasta sauces. Carrot cake, cream of carrot soup, carrot souffle, carrot chutney, you get the picture.

I am not going to say anything about those little bags of "baby carrots", which are NOT any such thing, nor about that sickly white coating that forms on them. Anyone who cares to know the truth can easily find out. I love to peel carrots! I once went on a quest for the perfect carrot peeler. Peeling carrots is so soothing to me and I can, and have, stood and happily peeled 25 pounds at a time. I know 101 ways to chop, dice, and slice carrots.

I also like to look at carrots. I'm always drawn to the carrot motif on dishes and other objects. I have a few, shall I call them, carefully selected (or gifted) carrot icons? A few books, a mouse pad, a paperweight, a spoon rest, a mug, a pair of wooden salad servers with carved carrots for handles. Not so much as to be kitschy. A casual acquaintance or visitor in my home would never notice.

Glazed Carrots
(adapted from a Alex Guarnaschelli recipe)

2 Tbsp. olive oil
1 lb. thin, young carrots, with tops if possible
Salt and freshly ground black pepper to taste
2 Tbsp. dark brown sugar
1 Tbsp. molasses
1/2 cup to 1 cup water
2 Tbsp. butter
1 sprig rosemary

Cut off the carrot tops and reserve a few sprigs, which have a parsley-like flavor, for garnish if desired. (Buying carrots with tops assures their freshness.) Half or quarter the carrots, lengthwise, if necessary to have them a similar size.

Heat the olive oil in a large skillet. Add the carrots, salt and pepper. Stir the carrots around to coat them well. Add the brown sugar and molasses and stir to melt and coat the carrots. Add some water and cook, uncovered, for 5 to 8 minutes, until the carrots are just tender, adding more water if necessary. As the water reduces, a syrup will form.

When the carrots are tender, add the rosemary sprig and butter. When the butter is melted, remove and discard the rosemary sprig. Garnish with chopped carrot tops.

A carrot-bunny paper weight my daughter gave me for Mother's Day a few years ago. Talk about "you are what you eat"!

This little cutie is only about 3 inches long and very handy to keep my papers put.

A dear friend sent me this postcard years ago from her vacation but I don't remember where she was. Wherever it was, she was browsing in a shop and spotted a series of Swiss Fantasy postcards, circa 1917, reprinted, of course. This one is called "Romeo Carrot".

On the postcard she wrote,

Of course my thoughts turned to you upon seeing the carrot romancing the woman. The card was certainly meant for you.
Love, S----


  1. Andy and I enjoyed reading this. I'm kinda jealous of your paperweight.

  2. You probably didn't know about my little fetish, did you?