The Story of a Carrot Bandit
Every year since the pandemic, so I guess that’s three summers now, I’ve planted a small garden in the backyard. I don’t think I’m unique in that endeavor, I saw many people online doing the same thing. Had it not been for the pandemic I might not have started the garden or begun cooking as much as I have been. Despite the gloom that was the pandemic, I guess you could say one silver lining (a dull silver, though) was finally having the time to do something I’ve always wanted to do.
This year I grew green beans which are honestly such an easy vegetable to grow and really not at all fussy. You can put the seeds right in the ground and have green beans to eat in a few weeks. Unfortunately, as unfussy and easy as they are, they died early on because they didn’t get watered for almost three weeks while we were on vacation. Whoops. Nothing survives the sweltering hell scape of Kansas summer without water.
I also grew corn, leeks, various herbs (they also died..), tomatoes, and, unintentionally, basil. Basil is a wild herb, and I mean wild as in shocking. I haven’t actually planted a basil plant since 2020, but every year the basil grows everywhere. As summer has come to a close and fall is upon us, the basil has sprouted, matured, flowered, died, and new seeds have begun to sprout again. It’s all over the garden, it grows in between the other plants, in any pot near enough for the seeds to have been carried to by wind, and would certainly be growing in the yard if it weren’t for the lawn mower. I’m not complaining though, the aroma of fresh basil has perfumed our patio for months and attracted all varieties of bumble bees and butterflies.
The real stars of this year’s harvest though were the carrots. Last year when I planted them I didn't get as many as I would have liked and I pulled them up too early. I stuck them back in the ground after pulling them up with the hope they might magically acclimate back in their surroundings and continue growing, as if ripping something from its warm home in the earth wouldn’t have had any negative affect. Turns out that doesn’t work. With that lesson learned, I was ready to give carrots another shot this season. I waited much longer this year to pull them up to the point that they started to flower and the leaves were looking less vibrant than they had a few weeks prior. I’m not sure when to actually harvest carrots, but that seemed like a good time. They certainly did not disappoint - I had over three pounds.
Now, you might be wondering where in this story the bandit comes in. Maybe you even guessed who the bandit was. Well, look no further.
In the true nature that is Pax, it was not even a full thirty seconds after uprooting the first carrot that he had it his mouth and was running around the yard with it. You know how dogs put something in their mouth completely aware that it’s something they shouldn’t have, so they look at you like “what about it mf"?” and then run around when you attempt to retrieve the item? This was one of those moments. He doesn't even like carrots so he clearly took advantage of a moment to antagonize me. Cute little jerk.
Bandit Carrots, aka Saucy Carrots (serves 4)
1 1/2 cups hot water with 1 1/2 teaspoons Better than Bullion
1 1/2 pounds carrots, peeled, quartered and cut into strips
1 tablespoon sugar
1 tablespoon brown sugar
4 tablespoons unsalted butter
1/2 teaspoon fresh cracked pepper (you can use less, I just like pepper)
salt and pepper
parsley, crossly chopped
Sauce Thickener
1 tablespoon softened unsalted butter
1 teaspoon cornstarch
Instructions:
1. In a saucepan combine the water with billion, carrots, sugar, butter, and pepper. Bring to a simmer over medium heat, cover, and turn heat down to low. Slowly simmer carrots for around 25 mins, or until carrots are tender and easily pierced with a fork. When finished, remove carrots with a slotted spoon to a side dish. Boil down the remaining liquid over high heat for a minute. Off heat, beat in the sauce thickener and briefly return to heat and stir - the sauce should immediately thicken. Check for seasoning and add additional salt and pepper if needed. Add carrots back to pan and gently coat with the sauce. Return carrots back to side dish, sprinkle with parsley, and serve.