Growing my own vegetables gets me “pumped”. As long back as I can remember I have lived within a family whose life and livelihood centered around growing something. One could say, it’s in my roots! Last spring I dug my traditionally crooked rows and sprinkled my three packages of organic carrot seed, covered them lightly and hoped for rain. The use of carrots in the diet goes waaaaaay back. In Roman days the carrot was thought to ‘ward off reptiles and aid in conception’. There you go, those two problems solved for the day! According to a very old discussion on Roman carrot use in the kitchen, carrots were often cooked in a sauce made of Cumin, salt, old wine and oil. Translating this into a modern recipe, and using what I had in the cupboard, was FUN!! Place a few carrots cut into quarters lengthwise on your baking stone, dribble a little olive oil across them, sprinkle with two tablespoons of ‘old wine'(it says 2009 on the bottle and it was opened last night), shake your Tastefully Simple ‘Fiesta Party Dip Mix’ jar across them 6 times(about 1 Tablespoon) and roast in the oven at 325 for 30-40 minutes. I added some extra dried Parsley. . .just because I have it. The FPDM is a natural blend which includes:onion, salt,crushed red pepper, paprika, garlic and spices(?) This stuff is wonderful to cook with and it’s made in Minnesota! Be ready for a little kick when you taste your carrots!