Epicurious sends a message every day, just for me (and their umpteen zillion other subscribers). I usually don’t have time to read it right away (or ever, sometimes), but today’s caught my eye. It listed their top ten stories of 2016, and as a food blogger, I was interested to see what generated the most interest. They introduced the list:
Cooking made us happier in 2016 (there’s proof!), and so did these stories, which are our ten most loved, clicked-on, and shared stories of the year.
They’re all interesting, and I’ve provided the link to the online version at the end of this post. But the one that stood out was #6 on the list, “The Case Against Baby Carrots” by Adina Steinman.
Here’s the scoop: baby carrots aren’t babies at all!!! They are full-grown carrots masquerading as cute, younger, fake versions of themselves after some vegetable-style cosmetic surgery.
Sez the story, which is subtitled “Why Baby Carrots are Evil”:
Baby carrots are in fact full-grown carrots, whittled down into earplug-shaped cylinders. They aren’t sweeter, fresher, or younger than the bunches of carrots they’re sold alongside. In fact, they’re often made from older carrots, hence the starchy, not-very-sweet flavor you get from some bags.
It’s an outrage, and as the writer says, these carrots are pure evil. I will never, ever buy these manually-midgeted carrots again. I have no idea why I didn’t realize they were a sham, but from today forward, I am committed to peeling the authentic full-grown versions.
In honor of the noble, full-sized root vegetable, here is a picture and a recipe that a friend of mine brought to a wine party, made with beautiful heirloom carrots. They are tossed with sumac and mint, topped with toasted pistachios and served on a bed of marvelous whipped feta. They were delicious!
Here’s how it looks in the magazine where he found the recipe.
New year’s resolution: no more baby carrots!!!
- Epicurious Story: The Case Against Baby Carrots
- Recipe in Shape.com for Carrots with Pistachios and Sumac (you’ll have to sign up as a member to see the recipe, but it’s free and worth it)
Copyright 2016, Glover Gardens Cookbook