I waited patiently for the ground to thaw this morning so I could free the carrots from their chilly grave. We stretched the carrot harvest as long as possible knowing the risk that a solid freeze would surely kill them. Their delicious fate is now sealed in my culinary hands.
First order business is a Asian salad with julienne carrots, rice wine vinegar, sesame oil, fresh ginger and topped with toasted sesame seeds. You can make it with regular carrots too, but the sweet of the purple, the mild of the yellow and the crunch of the orange will change the way you look at the humble carrot side dish.