by Alison Charbonneau
I love carrots. I could eat carrots every day and any time of day. Carrots are sweet and earthy, crunchy and hearty. They can add a fun pop of colour and a flash of brightness to any meal.
Although I have yet to come across a person who doesn't like carrots, I get that they can be seen as plain and boring. But carrots are actually super versatile and can be transformed in so many ways!
Fresh pulled carrots at Hi-Berry Farm. The longer a carrot is in the ground the more sugar it can develop and the sweeter it will taste.
They can be juiced and added to a morning smoothie for a hint of natural sweetness. They are perfect cut up raw plain and simple; An easy addition to a school lunch bag. Roasted and/or glazed carrots make a colourful and flavourful side dish, something enjoyed by the whole family. And let's not forget about dessert! Carrots are the perfect addition to cakes, muffins and even breads, bringing out their true sweetness while adding some heartiness and density.
To Store,
Remove the tops right away. The greens will suck up moisture leaving the carrots limp and dry. Carrots will keep in the fridge about 2-3 months if properly stored away from moisture
Jenny Amy, owner and operator of Chantry Breezes Bed & Breakfast in Southampton, is a fellow carrot lover. "I have been a carrot lover since as far as I can remember. They store well in the fridge or root cellar, and when fresh from the garden or farm market, they taste delicious!"
Jenny Amy of Chantry Breezes prepares carrot muffins (recipe below).
Jenny's favourite carrot dish is "Jared's favourite carrots", named after Jenny's son. It's a simple dish, just grate carrots and add butter, honey, fresh chopped tarragon and stir. Cook until softened (microwave or oven) then add some fresh pepper and parsley to taste. "Serve with anything you like, or eat it cold at breakfast, or mixed in a pancake batter. Leftovers, there won't be many, can be added to a soup or stew."
When I pressed Jenny to choose whether she liked carrots best raw or cooked, she reluctantly choose carrots best raw. "Raw carrots travel well, are easy to store cut up in glass or plastic container for easy snacking, taste delicious and a little sweet."
Caramelized Carrots with Toasted Sesame Seeds
Jenny went on to tell me how easy carrots are to work with; You just have to clean the dirt off, leaving the skins on to preserve the nutrients close to the surface, and enjoy! She told me how they pair well with all herbs from the garden, such as dill, chives, thyme, tarragon, sage, parsley, cilantro and rosemary all of which enhance the carrot's flavour. Carrots can also be cooked with butter or oil, lemon, sesame, ginger, orange marmalade, honey and maple syrup. Or they can be enjoyed with such spices as cinnamon, coriander, curry and caraway. "What doesn't go well with carrots?".
When buying carrots, look for ones that are firm, bright orange and have smooth skin.
Carrots are simple. Carrots are easy. Carrots are delicious!
I love carrots, don't you? There will be lots of carrots for you to enjoy at Hi-Berry Farm until October 31st.
Caramelized Carrots with Toasted Sesame Seeds
Ingredients
One medium carrot per person, scrubbed tips removed and cut into narrow strips
1 Tablespoon butter
1 Tablespoon olive oil
Water
1 – 2 Tablespoons Hoisin Sauce
Pepper, freshly ground (to taste)
¼ cup toasted sesame seeds
Method
Place enough water to cover the carrots in a large frying pan and bring to a boil over medium heat. Add the carrots and allow to cook until the carrots are fork tender [a fork easily slides into the carrot strip and out again]. About 6 minutes, but will vary on width of carrot sticks.
Remove the carrots and let them drain in a colander or on a clean tea towel. Retain the water for a soup or pour out. Dry the pan. Return pan to medium heat. Add butter and oil and add carrots. Cook for about 4 minutes until further softened but not falling apart. Drizzle with hoisin sauce, and allow to cook down, until caramelized. Remove carrots to serving plate and sprinkle with toasted sesame seeds* and ground pepper to taste. [Can also add a tiny drizzle of toasted sesame oil.]
To toast sesame seeds*: bring a small frying pan to medium heat. Add sesame seeds and slowly shake the pan or move the seeds around with a heat proof spatula until slightly darkened and aromatic. Remove from heat and cool. Excess may be stored at room temperature in a glass jar.
Carrot Pumpkin Muffins
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/3 cups brown sugar
½ cup vegetable oil
1 ½ cups pumpkin puree
4 large eggs
2 cups grated carrot (medium grate)
3/4 cup golden raisins
9 slices of crystalized ginger, cut in fine dice (Note: may also use coconut flakes or walnuts as substitute)
1/3 cup toasted pumpkin seeds for garnish
Method
Preheat oven to 350 degrees.
In a medium bowl, combine flour, soda, salt, and cinnamon. Mix ingredients together until well combined. In a large bowl, combine brown sugar, oil, pumpkin puree, eggs, and grated carrots until well combined. Add dry ingredients, and mix together well. Add raisins and ginger (and/or coconut and walnuts). Combine well. Spoon batter into muffin cups. [I use silicone baking forms – no paper waste or metal pans to grease.] Fill just over ¾ of the way full. Top with five or six toasted pumpkin seeds.*
Bake in centre of the oven for about 20 minutes – 10 minutes on the middle rack and the rest on the bottom rack. Test with a toothpick until no crumbs adhere to the pick. Allow to cool on a rack and serve. [With butter and marmalade!]. Toast pumpkin seeds by heating a clean frying pan on medium heat. Add pumpkin seeds and gently stir until they glisten and start to smell lovely!
photography by Jill Schildroth Photography
Recipies by Chantry Breezes