Like with most vegetables, taste is most dependent upon cultivar. Age and rapidity of growth does have some effect. The store bought "baby " carrots are Imperator types carved down. These are the long blunt carrots, but they don't do well in clay soils. As long as the carrots get adequate growth before freezes, they will hold through the winter. They will try to seed in spring however, so unless you are saving seed, use them in the winter.

Caroline ~ I do believe we've become candied ginger addicts. DH said last night, What are we going to do when this is all gone? It is great for digestive issues and the flavor is so good and it's definitely on the 'hot' side, which we like anyway. I've got to copy your recipe and see if I can do this for ourselves. From what I remember from reading your recipe it seems involved, so I better make lots. What is the shelf life? If I make a lot should it be stored in the fridge? Thanks again FlowerLady

Rich Fruit Cake There's a lot of ingredients but you basically just mix them all together! Makes 8" round cake or 7" square. (I have also used this recipe to make a 9" round cake with excellent results) 1 lb 5 oz currants 6 oz raisins 11 oz sultanas/golden raisins 6 oz candied citrus peel 5 oz candied cherries, washed and cut into 4 pieces 1 oz sliced almonds 1 oz almond meal/flour 1 1/2 teaspoons very strong coffee 2 level teaspoons spice mix (your own preference but I use cocoa,cinnamon, ground ginger, allspice and nutmeg) Pinch of salt Zest and juice 1 small lemon 10 oz soft dark brown sugar or molasses (I use 1/2 of each) 10 oz butter 12 oz self rising flour 3 fl oz dark rum 6 large eggs Extra 1 fl oz dark rum for brushing over cake Line cake pan sides and base with parchment paper and outside of pan sides and base with brown paper (using natural string to secure) Heat oven to 250F In large bowl add spices, coffee, almonds, salt, lemon zest, and juice to fruit. Mix well then add rum and leave to soak for at least 24 hours or up to 1 week. I stir it once per day. The aroma is wonderful! In a second bowl, beat butter and sugar until pale and creamy. Beat eggs one at a time and add to butter mix, adding some flour with each egg. Reserve a small amount of flour to coat fruit by stirring it through fruit mixture. Gradually add butter/egg mix to fruit mix and stir until well mixed. Scrape into cake pan making a very slight depression in the center. Cover lightly with circle of parchment paper with small hole cut in center. Bake in pre-heated 250F oven just above center, until an inserted skewer comes out clean, approx 3 hours. (My 9" cakes have taken up to 5 hours!!) When cooked leave in oven for a few minutes with the door open. Remove from oven, brush over 1 fl oz of rum over top of cake. Leave in pan until totally cold, or overnight in a cool room. Remove from pan, wrap completely in parchment paper, then in foil. Store for minimum 4 weeks to mature. I brush with a little extra rum or brandy every 6 weeks if I store the cake for many months. The cake for this Christmas is over one year old.

This is an Alton Brown recipe that I've been using for several years. Note that except for the teaspoon/tablespoon measurements everything else is a weighed measurement. They come out perfect every time...love them!! Ginger Snaps Ingredients 9 1/2 ounces all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground clove 1/2 teaspoon kosher salt 7 ounces dark brown sugar 5 ounces unsalted butter, room temperature 3 ounces molasses, by weight 1 large egg, room temperature 2 teaspoons finely grated fresh ginger 4 ounces finely chopped candied ginger Directions Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.