I suppose it makes sense to make stock in the winter, and I'm trying to (no pun intended) stock up on it so I don't have to be boiling vats in the hot, humid summer. In the summer I can toss kitchen scraps into the compost and they melt down to nothing in a few days, whereas now the compost bins are full to the top, frozen solid, and not composting. Oh, to have a real compost bin that stays hot in the middle.
Yesterday I also noticed a huge bag of carrots from the farmer's market that's been in the fridge drawer for well over a month now. One was gooey already so I thought I'd try and use some up. I ended up making a recipe for pickled carrots from the smitten kitchen website, and went ahead and jarred them for convenience.
I didn't bother to process them in a hot water bath since it's only a pint and a half pint, and they should keep in the fridge for quite a while. If we like the taste, this can go into the rotation for things to make and put up next fall.
Pickled Carrot Sticks
Adapted from Gourmet Magazine
1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt
Place carrots in a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Carrots keep, chilled in an airtight container, 1 month.