The farm has lots of yummy carrots right now, and we’ll be selling them at the farm stand in Portal tomorrow.

I learned a new trick today while I was at the farm. If you plan to store your carrots in the fridge for a few days, cut the tops off first. That will keep them firm and crunchy. (No wonder my carrots from last week got a little soft. They were still delicious in the korma I made though.)

I’ve been loving these carrots sauteed in butter with a little fresh sage!