If the leaves are all dead then they cannot grow anymore. However, if they are in sandy type soil and animals are not a problem then you can leave them in the ground like you do potatoes. You can also try digging them up and storing them in a cool dry place (perhaps covered with a bit of soil in a basket). Another method is to freeze them. Here is a link that might be useful: Freezing Carrots

Kansas sounds like a challenging place to grow too. After an impossibly hot late summer and early fall, we had cold fog and rain which is ideal for fall vegetables, followed by a dry hot furnace type wind that could dry out 72 cell trays overnight. Luckily(finally) my gardening insights are catching up with our weather extremes and I got out of bed before the blazing sun came up and watered them.I also moved the kale and lettuce to the north side of the house for a wind block and some time in the shade. Now we are back to cool and cloudy...and finally my Fall garden is taking hold good enough to withstand the dry next heat. Dino Kale can be pretty bitter. It's neat looking and the name is catchy. Sometimes it is good. Mine got bugs and eggs laid on it at times when Red Russian was bullet proof. Dino was the first to start looking and tasting bad as it warmed up. Ironically again red Russian winter kept going longer. My favorite until something else happens, is Red Russian.

My carrot cake makes great muffins....or just freeze it in squares after baking in 2 8 by 8 pans. Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake. Linda C

Yes.