Freezing carrots (and other vegetables)

We’ve now lifted all the remaining over-wintered root vegetables, which means preserving the crop to see us through to the earliest of this year’s crops become available. Unfortunately, we’re a little short this year thanks to a mouse raid, damage from carrot fly, and a few rotten carrots and turnips to boot. Still, we have enough carrots for another six weeks over and above those we already have in the freezer or pickled in the larder cupboard. With care, it should be enough. All the freshly lifted carrots will be frozen, so I started by cleaning them up—discarding any that could not be saved, trimming away the mouse nibbled sections and cutting away the damage done by carrot fly larvae. Then I had a long, long spell of peeling.