I experimented with growing carrots this year. I selected an heirloom variety called 'Parisian Market', which are small round carrots that grow to about 1-2" in diameter. Overall it was a success and I had quite the bounty of delicious, sweet carrots. I did, however, learn that my soil is a bit rockier than I realized. This led to some rather unusual carrots being pulled from the ground...
Next year I'll try my carrot cultivation in pots to avoid this (and make weeding easier), but until then I'll have a bit of added humor on my plate.
I wanted to keep my preparation simple, so I tossed these carrots and some zucchini with olive oil, cumin, and salt. I roasted them until tender (you may want to start the carrots ahead of the zucchini) and served them alongside fresh spinach sauteed with garlic and some slices of socca flavored with rosemary. Nothing fancy here, but it was a very satisfying meal.
Enjoy!
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