Too Many Garden Veggies! What to Do?

Reader Contribution by Gretchen Anderson
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Carrots, peppers and onions…oh my! I planted some very colorful and flavorful carrots this past spring and now I have a bounty of the vitamin, mineral and fiber rich vegetables. In reality, I have too many carrots. When I harvested them from my garden, I thought, “surely we can’t eat all these beautiful carrots no matter how delicious they are—before they go bad.” I considered canning—but how? I haven’t ever tried to put up carrots, so I was a bit hesitant.

But then, a brilliant idea came to me. 

There is a lovely little restaurant in Boise, Idaho called Salt Tears Coffeehouse and Noshery. They serve house pickled veggies with a grilled scallion dip. I order them every time I visit. Once you have them, you CRAVE them! The last time I was in, I was able to determine a few of the spices in the pickling brine. I then Googled the ingredients and found out that there are recipes on the Internet with the same spices, called, “Pickled Carrots, Moroccan-Style.” SCORE! I had a plan for my carrots. I purchased a head of cauliflower from our farmers market and added some of my red peppers and onions to the mix. 

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