We don't exactly have a root cellar, but use the windowless bathroom in the coldest part of the basement. The bathroom is rarely used and has been a great place to store cured garlic, onions, squash, and potatoes. But, it was too warm for the carrots in sand and honestly, the tomatoes we ripened in the fall only lasted until the end of October instead of December as planned.
Some of the carrots on the top layer with air and ultimately moisture exposure rotted, but most just started growing. We have been eating carrot everything over the past few months and to get through the last supplies of regrowing carrots, we make carrot fries!
Spiced Carrot Fries Recipe
- Cut carrots into sticks (even though they are from our organic garden, because they have been in the tub with some rot and new growth, we peel the carrots).
- In bowl, stir together cumin, ginger, coriander, cinnamon, salt, and pepper and add olive oil.
- Stir carrots into mixture and then individually place carrots on baking sheet.
- Roast for ten minutes at 425 and drizzle with maple syrup and fresh herbs from the indoor winter herb garden.