One of the most common questions I get from customers, friends, family—basically anyone who ever tries our carrots—is WHY do these carrots taste so good?
The truth is our carrots just taste better, and even more so in the winter.
It is counter-intuitive, but the starches present at harvest convert into sugars over the course of the storage season.
And by March, we say “Wow! These carrots taste amazing!”
Do the greens at the grocery store this time of year NOT inspire you?
I mean between not knowing who's hands have touched them and knowing that they just don't taste fresh... it's hard to really get excited about greens from 2000 miles away.
I get you!
You and I both know that veggies fresh from a real garden, any garden, yours or mine, taste so much better than what you find at the grocery store.
Not to get off topic, but don’t they look amazingly appetizing?
The long, slender, sleek look is in, right? And their attractive blue-green and white contrast and palm-like fans at the top make leeks unarguably one of the most gorgeous specimens of the vegetable world.
It’s only just November and doesn’t it feel like winter already? Eeek!
What with temps down to 20 last week, howling wind-chills, and two snowstorms to add insult to injury, I’m ready for some bonafide warming comfort food! How about you?
And a bowl of hot soup hits the spot, right? Definitely for me!
And, to be honest, I would like to have a soup pretty much every day of the fall and winter if I had my act together to do it. Because they taste soooo good!
“I thought it was going to be hard and complicated to make!”
Said a participant of my recent class on fermenting vegetables.
And I totally understand how she felt!
Have you ever said that about new things in general?
I know that I certainly have! Sometimes just the thought of doing a new thing can completely overwhelm me. I become convinced that it must be hard and complicated to do, even if it turns out to be really easy to do!
