Glazed Carrots

This recipe comes to us from Carol Rast, of Prairie Sun Farm. A major carrot seller at the Ketchum Market, she actually overwinters quite a few and sells them through Idaho’s Bounty during our non-productive months. Chomping on one of Rast’s carrots will turn you into a Bugs Bunny forever; they are sweet and nutritious.
You’ll need: 1 Tbs. butter, 1 Tbs. honey, 1/4 cup orange juice (or apple); 1/2 tsp ginger (or fresh minced ginger to taste); 4 or 5 sliced carrots (try on the diagonal), peeled if preferred.
Steam the carrots in a small amount of lightly salted water, for about 5 minutes. Drain off water, add the rest of the ingredients and cook uncovered on low heat until liquid thickens. Serve warm.
Storage suggestions for carrots: store carrots in a humid, cold place, preferably just above freezing. Never store carrots with apples!