On Thu 06 Aug 2009 10:00:06p, koko told us...

> On Thu, 6 Aug 2009 18:02:13 -0700, "Bob Terwilliger"
> > wrote:
>
>>koko wrote:
>>
>>> Tuesday I went to the Farmers Mkt. I got some great veggies. Besides
>>> these I bought green beans, peaches, avocados, lemons, eggs and
>>> lettuce. http://i28.tinypic.com/2a7d7rb.jpg
>>>
>>> One thing that really caught my eye were the carrots. I can't believe
>>> how orange they are. They make the carrots I've been buying at the
>>> grocery store look anemic.
>>> http://i28.tinypic.com/2z8rhuh.jpg
>>>
>>> I'm getting those babies in some butter and eating them tonight.
>>
>>In _Vegetables from Amaranth to Zucchini_, Elizabeth Schneider says that
>>if you want to keep that deep color, it's best to cook the carrots in
>>the microwave. Steaming, pan-cooking, or roasting all resulted in
>>carrots which look the same as run-of-the-mill supermarket carrots.
>>
>>Bob
>
> Far be it from me to disagree with an expert but...all I know is what
> I see.
> http://i29.tinypic.com/2q1gpz7.jpg
>
> koko

I've never liked carrots cooked in the microwave. I know it's a sacrilege,
but I always peel carrots before cooking, a lifetime habit inherited from
my mother. However, if they're being cooked on their own, I cook them
whole over low heat in a tightly covered skillet in just unsalted butter
and their own released juices.

Regardless of variety, organic or not, I can frequently find deeply orange
color carrots in stores like Sprouts or local produce markets. They also
seem to be sweeter than the supermarket variety.

--
Wayne Boatwright
------------------------------------------------------------------------
If soup isn't hot enough to make a grown man wince, it's
undrinkable. Grey Livingston