tag:blogger.com,1999:blog-11944565.post111340319079524587..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: Day 12: Carrots Glazed with Maple Syrup and LimeAlanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-11944565.post-76453403347415414252013-01-20T11:00:10.711-06:002013-01-20T11:00:10.711-06:00Hi Anonymous - No, it's just the zest from a l...<i>Hi Anonymous - No, it's just the zest from a lime plus the juice from a lime which in my NON tropical environment means a lime that yields about a tablespoon of juice. I keep reading about limes which yield more and know they some times yield less so that's why I am specific. That said - this is a recipe where precision isn't paramount .</i> Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-18127215461592113972013-01-20T10:42:45.000-06:002013-01-20T10:42:45.000-06:00Is it 1 tablespoon each of zest and lime juice?Is it 1 tablespoon each of zest and lime juice?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-29424511944649202412008-03-25T17:20:00.000-05:002008-03-25T17:20:00.000-05:00Thanks, this makes a lot of sense. I've made bake...Thanks, this makes a lot of sense. I've made baked carrot fries from normal carrots and I disliked them (despite loving other sorts of roasted vegetables) but I really liked the carrot fries I made with the multi-colored carrots. <BR/><BR/>I scrub my carrots (usually with a drop of Seventh Generation Free & Clear dishwashing soap or a spritz of Fruit/Vegetable spray), but almost never peel them. <BR/><BR/>I will be on the lookout for the tiny just-from-the-ground carrots! I like carrots that still have the tops, which I freeze to use when I make stock/broth.<BR/><BR/>One more question: I was wondering whether there was a trick to printing your posts. I can't seem to print without all of the stuff on the right side. Thanks, Alanna!Michelle & Coreyhttps://www.blogger.com/profile/18216274260124708155noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-53192302682904810462008-03-25T10:51:00.000-05:002008-03-25T10:51:00.000-05:00Okay, so I could write a treatise on this subject!...Okay, so I could write a treatise on this subject! <BR/><BR/>Baby carrots -- which aren't actually baby carrots at all, just machine-processed mega carrots cut into small bullets -- are just fine (and very convenient) when raw. But when cooked, they just yield no flavor at all. <BR/><BR/>For cooking, you just really need to start with whole carrots. Peeling is optional -- I tend to peel them for a side vegetable but leave them unpeeled for stews, but that's just my taste. <BR/><BR/>Also - if you can find small just-from-the-ground carrots at a farmers market, even Whole Foods, they taste completely different from the commercial carrots we buy at the supermarket. I think we've actually lost what real carrots taste like - not everyone likes these!<BR/><BR/>Hope this helps!Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-80859834467065588712008-03-25T08:34:00.000-05:002008-03-25T08:34:00.000-05:00I keep reading that "peeled carrots have no taste....I keep reading that "peeled carrots have no taste." Do you mean baby carrots have no taste? Thanks!~Mhttps://www.blogger.com/profile/05022756326428884844noreply@blogger.com