It can be eaten raw and appreciated for its orange beauty,
but only rabbits see it as a meal.
It can be shredded to decorate a bed of greens,
but it’s just one note in a larger salad.
It can be squeezed into juice,
but the taste is more appealing with citrus or ginger.
It can be roasted, boiled, glazed and pureed,
but still, it is just a side dish.
It can be stored for long periods of time,
frozen, pickled or kept in a root cellar,
but when it’s retrieved in winter,
the cook offers appreciation rather than love.
This humble, useful veg aspires for greatness,
and I aim to help its dream come true.
It must be transformed into cake.
4 Comments
E.
I love the punchline of this poem! So clever.
On the subjects of carrots in a salad, I can actually think of one salad where carrots are THE main ingredient, not a supporting player: morkovcha. This is a fusion-style Korean and Russian dish.
I clipped some recipes for morkovcha like a year ago, but never got around to trying any of them, probably because I couldn’t decide which recipe to choose. You know how it is, sometimes the sheer number of recipes out there can cause decision paralysis.
Jade Walker
Oooh, I have not heard of morkovcha. Do let me know if you decide to attempt any of those recipes. Or forward a couple of the most promising ones and I may give ’em a try!
Courtney Mroch
Ha! Great ending!
Jade Walker
Thank you!