took a bag of organic carrots, washed and topped them all. Scrubbed the outside, trimmed the wispy roots. Tops and roots go into the stockpot (part of the veggie stock, with celery and onion bits). Carrots over 1" are sectioned, put in the pan, touched with oiled hands, and roasted at whatever it was until they were done--I think it was 350 for 80 minutes. Carrots smaller are split into sheets or spears (or cut into small sticks), stood up in a jar, and submerged in hot pickle: 2 TSP salt, 1 cup water, 1 cup vinegar. (You can change proportions). Dab of Trader Joe's ground ginger in the jar. Give a couple days in the fridge--the ginger adds some zing--carrots will be crisp and juicy and salty for about 2 months, but I never get beyond 2 weeks.

You can put the carrots in vietnamese sandwitches.