Harvest

This is officially the first harvest from our winter garden we planted in January. (This is one of the advantages of living in the Southwest, year round gardens.) Yes, there were a few cold spells and even some snow but we insulated the plants with mulch and covered them when ever a frost warning came in effect. This gives us an early harvest and we still have plenty of time to get two more plantings in this year.

Beets, green onions, and carrots.

Brigitta thought these carrots were cute
because they were hugging.

This is actually our 4th large bowl of strawberries this year.

I only had time to harvest one-fifth of our carrots this morning and then everyone (except Kendrick) asked for carrot salad. I have several different recipes that I have created over the years for carrot salad. The one we chose today is Carrot Crasin.

Carrot Crasin Salad

4 Cups chopped carrots
1/2 Cup Mayonnaise
1 Tablespoon milk
1 Tablespoon sugar
Dash of Cinnamon
1/2 Cup Crasins


Cut the carrots in 1-2 inch chunks and put in food processor. Chop until desired size. Stir together mayonnaise, milk and sugar. Sprinkle in cinnamon to your taste. I usually do at least three shakes. Fold into carrots. Add crasins. Refrigerate until chilled and flavors have a chance to blend.

ENJOY!

When I do not have fresh carrots on hand I will tap into my food storage and use dehydrated carrots. To rehydrate carrots add them to equal amounts of boiling water for quick re hydration. You may use cold water but it will take 1 to 2 hours. If they are soaked for more than 2 hours, they should be refrigerated.