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last Tuesday I made it to the last farmers' market this season at Copley. I ended up getting three 2-lb bags of carrots, plus four heads of garlic and a couple of pieces of young ginger from Atlas Farms. This morning I finally got around to doing something with them. To wit: six pints of garlicky carrot pickles, six pints of gingery carrot pickles, and three minis of minced garlic and ginger in a honeyed brine. I keep thinking of these are "fire pickles," to be opened when I'm battling a cold (the honey is local, of course).

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magid

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