Farmer Daniel Bryant practices minimal-to-no-till agriculture and takes great effort to nourish living soil while farmer Ellie Goldstein focuses on supplying and supporting the local community with rich produce, like their winter carrots. Find out why winter carrots are their favorite and what it takes to be good stewards of the environment.
Smallholding Farm is located in Morganton, NC. “Our vision for the farm is to promote self care and promote this lifestyle that we want for ourselves by putting in a lot of time and resources into the soil health now!” said Goldstein.
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Serves 4 (1/2 cup servings)
1 pound carrots, scrubbed but not peeled
1 tablespoon olive or vegetable oil
1 teaspoon kosher salt
Preheat the oven to 400 degrees.
Put the carrots on the cutting board. Cut off a little bit from both ends, then cut each carrot into thirds.
Put the spears on the baking sheet, drizzle with the oil, and sprinkle with the salt. Using your clean hands, rub the carrot pieces until they’re lightly coated with oil.
Bake the carrots until they are browned and crispy, 35 to 45 minutes. Serve right away.
Viewing comprehension questions:
- What is Ellie’s favorite part of being a farmer?
- What was their goal for the farm?
- What type of conditions do carrots thrive in?
- What happens to winter carrots after a frost?
- What does a no-till system mean?
- Can you eat the tops of the carrots?
- Do you enjoy eating carrots raw or cooked?