Making Quick Pickled Carrots with farm fresh carrots tastes AMAZING! This spring, I signed up for a vegetable club share at Acadian Family Farm. This local farm allows me to pick up my weekly share of delicious veggies from the owner, Nanette. The selection varies. The vegetables are amazing! Each week provides a variety of selected produce. This week’s vegetables included: French carrots, beets, bok choy, lettuce, green onions, arugula, and other veggies. Previous weeks contained: lovely pea shoots, dill, field greens, and swiss chard. We love the variety of our crop share!
Not familiar with a vegetable club or a Community Supported Agriculture (CSA) Crop Share? It’s a wonderful opportunity to buy fresh produce, and support local farmers. It works like this: a farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables. Interested parties purchase a “share.” Your share includes a selection of seasonal produce each week. Our club farming season lasts about 20 weeks. The Acadian Family Farm’s grow season runs April through August.
Acadian grows all the produce and vegetables on the farm, without pesticides, chemicals, or GMO seeds. Not all crop shares offer organic or natural products. Want organic vegetables? You need to inquire with the grower. The program creates a market for the framer’s crops. What’s special about it? Members know exactly where their food is produced. More importantly, you receive vegetables straight from the field! Interested in finding a CSA or Veggie Club in your area? Visit Local Harvest, http://www.localharvest.org/csa/
Our veggie harvest included lots of carrots. Carrots are great, but what do you do when you have an over abundance? Carrots last a long time in the refrigerator. We love adding carrots to salads, slaws, carrot cake. But I wanted to try something different. My family LOVES homemade pickles. I thought quick pickled carrots and cucumbers would be great. This recipe is super simple and nearly impossible to mess up. The pickles are great: alone as a snack, in a salad, on a sandwich, served with rice, etc. Enjoy!
Here is the recipe.
1 cucumber, julienned
1 carrot, julienned
1 large shallot, peeled and thinly sliced lengthwise
1 teaspoon sugar
1 Tablespoon Kosher salt
1 cup distilled white vinegar
1 1/2 cups warm water
- Toss the vegetables together in a medium bowl, then transfer them to a quart size glass jar.
- In a measuring cup or bowl, combine the agave nectar, salt, vinegar, and water.
- Stir until salt dissolves.
- Pour over vegetables in the jar and refrigerate for at least 4 hours before serving.
The pickle will keep in the refrigerator for about 2 weeks.