This month, we are learning all about carrots. Carrots come in many different colors: orange, yellow, white, purple, and red! Carrots are delicious raw and cooked. Eat raw carrots plain, or add to salad. Roast carrots in the oven with oil, salt, and pepper. Make a carrot and radish pickle, and eat plain or on a sandwich, or serve with meat or fish. Or, pickle carrots, jalepeño, and onion, and serve with tacos
Choose carrots that are firm, not flexible
Avoid carrots that feel soft or limp, or have wilted greens
Store carrots in a plastic bag in the refrigerator. Remove carrot greens before storing.
Store carrot greens, peelings, and other vegetable scraps (mushrooms, celery, onion) in a plastic bag in the freezer. When the bag is full, boil in a large pot of water to make a tasty vegetable stock!
Carrot and Radish Pickle (đô chua)
½ lb. carrots
½ lb. daikon radish (large, white radish)*
3 cups warm water
¼ cup rice vinegar
2 Tbs. sugar
1 tsp. salt
Mix warm water, rice vinegar, and sugar in a pitcher or large bowl with a lip. Stir until sugar is dissolved.
Grate the radishes and carrots using a box grater or food processor.
Put carrots and radish together in a colander. Sprinkle the carrots and radishes with salt. Leave for 20-30 minutes.
Press the carrots and radishes to release water. Rinse and gently pat dry.
Pack vegetables in a glass jar or put in a bowl.
Cover the vegetables with the vinegar, water, sugar mixture.
Let marinate at least one hour. The carrot radish pickle will keep 2-3 weeks in the refrigerator.