Carol's Corner Recipes:

This is a holiday favorite with our family, and I am happy to share as it is simple to make! 

Prep: 10 minutes | Cook Time: 20 minutes


2 pounds carrots, cut into 1/4-inch slices

2/3 cup brown sugar

1/4 cup butter or margarine

1/2 teaspoon salt

Pepper to taste, if desired.


1 Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer, covered, until carrots are tender.

2 While carrots are cooking, heat brown sugar, butter, and 1/2 teaspoon salt in another saucepan over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste burned. Remove from heat.

3 Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Carol's Corner Recipes: Roasted Garlic

Over the course of my farming experience, I have had many opportunities to find and create some delicious recipes. I am looking forward to sharing these recipes here with our customers.

For our first post, I wanted to share a very simple and quick recipe: Roasted Garlic.


Prep: 5 Minutes | Cook Time: 25-30 minutes


1 Preheat your oven to 400°F (205° C). (A toaster oven works well too!)

2 Peel the papery outer layers of the whole garlic bulb, leaving the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, peeling back and exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan, cut side up. Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil all over the bulb. Cover the garlic with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool. Use a small knife to cut the skin slightly around each clove. Use a fork or your fingers to pull the roasted garlic cloves out of the skin.

Eat right after it's done, or mash with a fork and use to add flavor to a meal.