a good recipe suggestion out of the essex farm newsletter:

"We’re forecasting the end of the root cellar produce in the next two months, looking forward to the green shoots of spring. The carrots and the cabbages should hold out until mid-June. If you’d like to put up some carrots to fill in the gap before the 2011 crop comes in, now is the time to do it. You can freeze them, or you can shred and brine them like sauerkraut. To freeze, peel and wash them, then cut them into rounds. Blanch in boiling water for about two minutes, then plunge them into ice water for two minutes or until they are entirely cool. Drain and put them in plastic zip lock bags and freeze. To brine carrots, peel and grate. For every five pounds of carrots, mix in three tablespoons of sea salt. Pack the salted carrots tightly into clean glass jars. Add some shredded ginger, if desired. If there is not enough liquid to cover the carrots, add brine of 1 _ tablespoons sea salt per quart of water. Weight the carrots so that the liquid covers them completely, and let ferment at room temperature for a week to ten days. Then store in the fridge. They’ll be pleasantly tangy, like kraut. You can do the exact same thing with turnips (called sauerruben) or with rutabaga. "