Carrot Dog Recipe! 🥕

Hey guys! I had a lot of questions about the carrot dogs at the potluck so I decided to share the recipe. I added some notes (in bold) with my personal preferred way of cooking them but you can use whatever method you want. Glad everyone liked them!!

What You Need
  • 8-10 organic carrots (Preferably UGArden carrots!!)
  • 2 cups of water
  • 2 Tablespoons liquid smoke
  • ¼ cup Bragg’s Aminos or Tamari sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • ¼ cup low sodium vegetable, not-chicken broth, or water
  • ¼ cup red wine vinegar
  • 1 Tablespoon maple syrup (honey or brown sugar also works)
How to Do It
  1. Peel the carrots, shaping them with peeler to an even roundness. Trim the ends to fit your buns in length.
  2. Place about 2 cups of water in a skillet and heat to boiling; add carrots and cover, simmer along for 8-10 minutes or until carrots are fork tender. Do not overcook! (I personally just put the carrots in a large pot of boiling water and boil like pasta)
  3. While carrots are cooking, prepare your marinade by combining ingredients into a small bowl.
  4. When carrots have cooked sufficiently, immediately pour contents of pot into a colander and drain, then run cold water over carrots to stop the cooking process.
  5. Place carrots in an air-tight container large enough for all the carrots to lay flat (a zip style plastic freezer bag also works well). Place in refrigerator and allow carrots to marinate for 6-24 hours.
  6. Place carrots and a few tablespoons of marinade in a hot non-stick skillet, and cook, allowing marinade to caramelize the carrots and create a nice brown exterior coating.
  7. If you prefer, you can bake the carrot dogs in their marinade for 10-15 minutes at 350 degrees, turning halfway through to brown evenly (This is the best way i’ve found). OR you can grill them over low coals.
  8. Serve with your favorite sides and toppings

Originally from


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Turnip for compost!

Composting these bad boys! 20161202_091010.jpg

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Garlic in the ground!

img_0727Today the garlic bulbs were planted. 6 month harvest countdown.

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Hay Shreddin’


Out here with Dr. Hartel and Lane with Professor Berle on the tractor just shreddin’ on this hay today.

The hay will be pasteurized and used for mushrooms to grow in and receive nutrients from.

Let the shitakes commence!

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Broccoli Bro


Look who I found just chilling in the pool today.

It’s Broccoli Bro, the vegetable that paparazzi loves to say tastes bad and catch him in ugly, unappealing photos. But he’s unapologetically healthy and he’s going to keep being that way at UGArden till then end of his season when he takes a sabbatical to refocus his career on next season’s tour.

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Lettuce alone, weeds!

Tanner goes to war with weeds to ensure tasty lettuce!


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The Ginger Gals


Just your favorite neighborhood ginger gals, Erin Jones and Teri Rakusin!

Smiles for days out here after we just received a good downpour!

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