While in the kitchen this afternoon to make dinner rolls and a batch of muffins, I discovered that the carrots were no longer happy with their storage method. Lacking a root cellar, I had scrubbed the carrots, popped them into bags and put them in the drawer in the bottom of the refrigerator. The previous batch of carrots hadn't objected to this treatment, beyond sprouting little roots and trying desperately to grow new tops. This new batch was rotting. My guess is that I had not closed the bag tightly the first time, allowing the carrots to "breathe"; these newer carrots' bag was twisted closed and tucked under.

Fortunately, I noticed this before I lost all the carrots. So, much like last year's Adventure with Saved Onions (wherein I put several pounds of onions into airtight containers only to discover that onions don't like this (a vegetable trend, perhaps?) and then spent an afternoon removing the molded parts and dicing the inner parts for a session in the dehydrator), this afternoon was spent on Project Save the Carrots. I threw the gross ones in the yard waste, scrubbed the rest, removed tops and tails and tiny rootlets, and then cooked them all.

We now have two batches of carrot muffins, two loaves of carrot bread (based on the muffin recipe - I just couldn't be bothered to make more muffins), a batch of carrot-cumin soup (thanks, Ian!) and carrots reserved for tomorrow's vegetable hot pot with biscuits. Which is probably a silly thing to have for dinner, given that we have a pile of leftover bagels from the weekend's activities and that tonight's dinner rolls were shaped in a moment of Carrot Distraction and thus are roughly the size of my arm. Maybe I'll freeze the rolls, if I can find space in the freezer around the muffins and the carrot bread.