Now is the time when carrots are sweetest and they are in abundance at roadside stands, farmer's markets and in home gardens.
There are different shapes of carrots - some have long, tapered roots, others are shorter and cylindrical with a blunt tip.
All now come to the supermarkets and this is advantageous, since the tops, when left on for very long, remove water and nutrients from the roots.
Select carrots that are firm, fresh, smooth, well-shaped and well colored when shopping.
Here is a cookie recipe to use when you have had your fill of carrots as a vegetable and in carrot cake.
It is a simple recipe and takes little time to mix and bake. The cookies are topped with grated orange peel which adds a bit of color to the icing. The recipe comes from Charlotte Scripture of Concord, New Hampshire. Orange-Frosted Carrot Drops 2 large carrots, peeled,cut in chunks 1 cup butter or margarine 3/4 cup sugar 2 eggs 2 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoons vanilla Orange Frosting Grated orange peel, optional
Preheat oven to 350 degrees F. Cook carrots in small amount of boiling water 20 minutes or until very tender. Drain and mash well, then measure 1 cupful. Set aside to cool.
Cream butter, sugar and eggs together until well blended. Stir in carrots.
Mix flour, baking powder, soda and salt. Stir into first mixture and add vanilla.
Drop by dessert-spoonfuls about 2 inches apart onto ungreased baking sheets. Batter will spread slightly.
Bake 15 minutes or until golden brown. Remove to wire racks to cool. Spread with frosting and if desired, sprinkle with grated orange peel. Orange Frosting 3 tablespoons soft butter or margarine 2 tablespoons orange juice 1 tablespoon lemon juice 2 to 2 1/4 cups confectioners' sugar
Combine butter with juices then gradually stir in the sugar, mixing until smooth and of spreading consistency.