Saturday, January 14, 2012

Oh, Napoli

These babies are just getting bigger & better!  Levi can't help but pull one everytime he visits the garden.

This variety is Napoli - known for becoming sweeter as they're held in-ground during the colder months.  We're  down to our last 20 carrots or so in the garden.  The carrots were so successful in our deep beds this winter, we've decided to dedicate some serious square footage to them come spring.

Our favorite way to eat them?  Cut into diagonal chunks, tossed with olive oil/salt/fresh rosemary, and roasted in cast iron in a 400+ degree oven until soft & slightly caramelized.

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