Hi, I'm Jon, and I'm Willi, and we grow a lot of our own foods from our little urban homestead here in Seattle. We've got chickens, we've got bees and we've got a big vegetable garden and today on "Grow. Cook. Eat.", I'm going to talk about planting our Fall crop of carrots. I'm going to show you how, and I'm also going to harvest some carrots from our Spring crop. We're pretty excited that we have carrots, and I have to admit I went out there and snuck a few yesterday and they taste really good. Alright. So, I'm going to head outside and we're going to talk about growing carrots, and then we're going to come back in and I'm going to do a recipe that's super simple that's so delicious, honey roasted carrots. So, carrots are a crop that you always want to direct sew out in the garden. They don't do well from transplants, and the one tricky thing about them is they have pretty small seeds, and they take a long time to germinate, so I just want to show you a really great trick for getting a good germinate rate out of carrots. And what you do is you go ahead and you want to prepare your soil so it's nice and smooth. There's no big clods or anything because again these are really small seeds, pour some seeds out into your hand and then you're going to take the seeds and try and plan them in a row as evenly as you can, trying to space the seeds out about an inch apart or so. You want to barely cover them up with soil, so just put a really light, light layer of soil over the top. If you bury the seed too deeply, it won't germinate. Then, the secret trick is to put a piece of burlap over the top. This is just a coffee bag that I got at my local coffee roaster, and I cut it into a strip and I'm going to lay it over the top of the soil and use one of these sort of U shaped landscape fabric pens to pin it into place and you want it stretched pretty tightly over the soil, and then you just water directly over the burlap, and what this does is the burlap shades the soil and it also keeps it moist, and in turn it keeps the seeds moist because if the seed dries out before it germinates, it dies and you'll get really spotty germination. So, you'll just be watering directly over the top of the burlap and you want to check on it every day, and it's Summer right now and I'm planting my Fall crop of carrots. So, I might need to water this two or three times a day to keep it moist, but in Spring you'll probably only need to water, you know, once a day if at all because it might be raining a lot. So, you'll just kind of peer underneath there every day, and as soon as you see the little sort of grassy green growth of the carrots germinating, you'll take the burlap off and expose those seedlings to the sunshine. So, I'm going to head over to my Spring grown carrots that I planted in April so that we can harvest them right now and roast them up for dinner. So, I usually plant carrots twice a year, once in Spring, right after the last frost, and then again in mid to late Summer so that I can have a Fall crop and carrots take about 65, 70 days to fully mature, so you need to give yourself a couple months. I'm going to harvest some carrots here. I've got some yellow carrots and some orange carrots. Harvesting carrots is really similar, just like beets if you watched the beet episode, you just grab the low end of the leaves and give them a jiggle and pull them right out. You may need to take a garden fork and loosen up the soil a little bit before you pull. If you try to pull a carrot out and the leaves just snap off, then that's the sign that you need to loosen up your soil before you try and pull them. I have a few carrots in the kitchen that I harvested the other day so I think that I've got enough here and I'm just going to take them inside so we can roast them up for dinner. Carrots straight from the garden taste great as carrot sticks eaten raw, but I really like to roast them because roasting brings out their natural sweetness and makes an almost caramelized flavor and it's so good. Plus, it's a really simple way to prepare carrots and it's pretty fast too. So, once you have your carrots washed, you can put them on to a rimmed baking sheet and once you get them on the tray, then you just want to drizzle a little bit of olive oil on, and we're going to be putting butter and honey on later in the roasting process, so you don't want to just douse these in oil, just enough so that they don't stick to the pan and that they don't dry out when they're roasting. So, just a little bit of oil over the top, probably not even a whole tablespoon. So, you just want to roll the carrots around until they're nice and coated and again you don't want them doused in oil because we're going to be putting butter and honey on it a little bit later in the roasting process. So, get them all nicely coated with oil, and then I'm going to stick them into the oven which has been preheated to 425, just stick it in there and we're going to let those roast for 15 minutes. While they're roasting, I'm going to go ahead and melt the honey and the butter together and then we'll pour them over the top and let the carrots cook for a little bit longer. I'm going to take a tablespoon of butter, stick it into the pan along with the tablespoon of honey and we're just going to stir these together and then once it's melted, I just want to pop these carrots out of the oven real quick and you can see they're getting nice and brown and I should mention you always want to give them a couple shakes every five or so minutes so that they are browning evenly. I'm going to pour this honey butter over the carrots and then I just want to stick them back in the oven for about five or ten minutes. You don't want them to get over cooked or burned, and you have to be a little bit careful because there's the honey on them now. Keep an eye on them, and we're just going to pull them out once they are super easily in the thickest part of the carrot, pulled through with a knife. So, I think these need about five more minutes, and it will vary depending on how thick the carrot is. So, stick these back in, just a few more minutes. That will give me time to get our soup warmed up for dinner, and then we'll be ready to eat. So, these kind of fatter carrots took about 25 minutes total, but skinnier carrots will take a little bit less time. So, you'll just need to check on them as they cook and I'm just going to take them off and pile them on to this platter here and as you can see they've got these nice caramelized bits that are so pretty and so tasty. Roasting is just the best way to have carrots, I think. They look really pretty, especially with a little nub of leaves up there on the top. That's super cute and now I'm just going to sprinkle a little bit of salt and pepper over the top to finish things off, nice Kosher salt there and just a few grinds of fresh pepper. So delicious, okay, delicious. I'm going to go give this to Jon over at the table. Okay, so I got the rest of the carrots and I roasted them in honey, so they're going to be really sweet, I think. Are these our carrots? Yes, they're our carrots. Those itty bitty carrots you planted? Yes, they turned out so well. My gosh. So much better than last year's carrots. I think they kind of turned out perfect. They're really good. Oh, I'm so glad our carrots turned out good. I've got to say. I am duly impressed. Yeah, for three years, finally having tasty carrots is a major accomplishment I feel like. They were totally worth the wait. Well, we hope that you enjoyed this episode of "Grow. Cook. Eat.", and if you have any comments for us, please leave them. We'd love to hear from you. You can also share our videos on Facebook and tune in again because we have one more episode of "Grow. Cook. Eat." for this season. Thanks. Until next time.