Just when I thought I’d posted about as much as one needed to about pickled carrots…
My wife and I have been helping out Green Eggs & Ham lately with their labor crunch – heading out to the farm when we can arrange sitters to help bag produce for the market, harvest carrots like crazy, or whatever else they need done. They need hands, and if you have hands and time, they have a great ‘work for food’ futures program that you should take them up on. Let’s see: support local agriculture, help people, see where you food comes from, educational and colorful company, head-clearing work relative to the day job – and get top-shelf food in return. Win-win-win-win-win. Win.
Very quickly in our helping out did I find that there was produce that simply didn’t meet their stringent standards. I get it. The consumer understandably doesn’t want a potato, squash, or carrot that was previously visited by a slug or rodent, or that is cracked or damaged during harvest. And it makes no sense to spend scarce time trimming and fussing over defective produce when you have tonnes, literally, sitting in the field that needs harvesting. There’s no time: such is the nature of agriculture during harvest. So guess what. If you ask, they might just be kind enough to let you take the ‘rejects‘ or ‘goat food‘ home. A potential additional perk of their ‘work for food’ program, apparently. [I felt bad stealing the goats’ food until I learned the goats prefer grass anyway.]
Both quarts of pickled carrots in the photo – and 5 others – were made from a portion of the morning’s rejects. The crazy pink/red color being the bleed from the cool purple varieties they grow. My 3 year old is gonna dig the white-carrots-turned-pink. Win-win-win-win-win-win-win-win-win.
Latest farm in the From Local Farms project: Sundog Organic Farm.