The Flowering Carrots

“My Mister’s Daddy and I planned to have a vegetable garden. It started out with much excitement… we cut it all down.”

By Millie The Accidental Cook

Our gardening days were brought to my mind in a recent conversation with my sister-in-law. You may have grown up working in the vegetable garden with your Momma, or you may have stood beside your Momma and helped her prepare dishes that you may never duplicate, however, that in and of itself does not make you a gardener or a cook.

In remembering some of our earlier days it brought to mind one of our gardening efforts. My Mister’s Daddy and I planned to have a vegetable garden. It started out with much excitement. We had the rows plowed for the garden, purchased our seeds and planted them.

“Pop M” had heart problems, very serious ones and after the garden plants broke through the ground he would weed the plants. On one of those evenings, after I arrived home from work, he was at our door clearly in need of a doctor. Our sons and I rushed him to the medical facility and after a near heart attack, he was banned from garden duties. As we worked in the garden after that, we lost the excitement… gardening is hard work.

I don’t remember all of the plants that we used. We did plant some seeds that were to produce carrots. Growing up in my family our garden consisted of beans, tomatoes, peas, and okra. I was not familiar with the growing of other vegetables like carrots.

The garden was not very successful even though we tried to do all that we could to make it grow. We did have a few vegetables. After some time had passed we could see that our efforts were futile, so we cut it all down.

During more than one conversation we expressed our disdain in trying to grow carrots. We never did see even a flower on them, much less carrots. After we cut the garden down to place some shrubbery in the area, we kept seeing these little orange things in the soil. Upon investigation, we found there in the ground some of the prettiest, sweetest carrots. Maybe “Pop M” knew that carrots didn’t grow on top of the ground… we didn’t.

Speaking of carrots, we sometimes enjoy my version of carrots. I have thus far, made this recipe from “scratch” meaning I use fresh carrots, most often I use the baby carrots. These are referred to as copper pennies by some. You can make this dish ahead. It keeps in the refrigerator for days.

ANOTHER RECIPE BY MILLIE

MILLIE’S CARROTS

  • 2 lbs of carrots [I use fresh baby carrots]
  • 1 medium green bell pepper
  • 1 small to medium onion
  • 1 small can of tomato soup
  • 1/2 cup oil
  • 3/4 cup of apple cider vinergar
  • 1 cup of sugar
  • 1 teaspoon of mustard
  • 1 teaspoon of Worcestershire sauce
  • salt & pepper

Slice the carrots to about the thickness of a penny; cook until slightly tender; drain & place
in a serving dish. Wash, core and cube the bell pepper and onion and add to the carrots, blend thoroughly.

In the saucepan; add the tomato soup, ¾ cup vinegar, 1 cup sugar, 1 teaspoon of mustard and worcestershire sauce. Bring to a boil and blend thoroughly. While still hot pour over the carrot mixture and refrigerate prior to serving.

Note: I try to have the tomato mixture hot when I finish with the carrot mixture… it seems to taste better. You’ll be proud of this dish. It not only looks pretty, it tastes so good and is perfect as a side with your favorite meal or when you want something special.

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