This time of year is my favorite, not only because it is warmer, but also that I get to spend lots of time in the fields harvesting fresh vegetables and fruits. This week I picked 50 lbs of blackberries and canned some into jam and some just in a light syrup for ice creams, pies/cobblers, etc for the rest of the year when you cannot get them on the farm. This week I will be doing raspberries and boysenberries. So today while I was harvesting carrots, I noticed that there a lot of lemons ripe on the tree, which made me think about cooking lemon glazed carrots tonight. Simple but delicious, I hope you enjoy it.
1 lb carrots
salt
3 tbsp butter
2 tbsp sugar
4 thin slices of lemon
In a medium saucepan bring salt and water to a boil. Wash the carrots and cut diagonally into 1 inch pieces. Place the carrots in the water and simmer, covered, 15 minutes or
until tender. Drain the carrots.
In a medium skillet melt the butter. Stir in the sugar then add the lemon slices and carrots. Cook over medium heat
stirring occasionally until the carrots are glazed.
