There are more than 100 varieties of carrots today. Carrots can be as long as 3 feet and up to 2 1/2 inches in diameter and are available in orange, white, yellow, mauve, purple and black hues. However, because of our geography and climate challenges, I have become very fond of growing Baby Carrots. Baby carrots purchased in grocery stores are actually pared down from regular sized carrots, but these carrots growth to about 3 inches long and are "true" baby carrots. The variety we planted is called Little Finger and was developed in France for pickling and canning whole or eating fresh.
This cool season mini-carrot can be harvested early if conditions require, but will still have a deep orange color, tender core and sweet flavor. In working our garden beds for the cool weather garden, we decided to pull all our carrots from one of the beds, providing us with an abundance of delicious baby carrots. Although we washed and enjoyed many of the carrots before they even had a chance to leave the garden, we had so many remaining that I spent some time experimenting with various carrot-based recipes.
Carrots do have truly unlimited uses, from appetizers to desserts, even in the fabrication of wine. Carrot greens are very nutritious and much appreciated by gourmets. One of the goals of Life Slice Garden to Table Recipes is to use as many ingredients as possible as concurrently available in your garden, requiring a minimal amount of time and energy to cook and create these recipes, so hopefully you will find some of these recipes helpful in your own kitchen.