Re carrots ....

I'm not hummingbird, but if you like beet pickles i'm sure you'd like carrot ones.

We shred carrots and add to shredded potatoes for potato pancakes. I won't mention many of the items listed above .... since we do that too.

We like to steam small baby carrots - or larger ones cut - and then melt a bit of butter (or oil or oleo) and add something like apricot preserves, orange marmalade, etc. ... not much ... and a bit of hot pepper jelly and a little grated fresh ginger or mustard ... and when that gets hot and glazy ... stir in the carrots to glaze them. Sometimes a bit of oj or apple cider if it is too thick. Yummy ... and gourmet too. About 2/3 preserves to 1/3 jelly .... and its NOT hot. I don't mean cups ... we usually don't cook that much at once ..

Shredded carrots are good in yeast breads .... if you have a bread maker - give it a try ... we put a little honeyor molasses in and maybe a bit of rye or whole wheat flour ... and it's delicius for sandwiches!