Monday, August 10, 2009

The Cornucopia Carrot Vol.3, Issue 14

Sunshine seems to be the order for this week.  Tomatoes are ripening!  Last Tuesday we hosted a tour for a creation care camp for kids.  

John and Janna,
Thank you, thank you, thank you for letting us come by on Tuesday morning. I know that I really enjoyed seeing your gardens and all of the animals. Sally and I were discussing how most adults - even in our creation tenders group - have probably never seen anything like that. The kids were quite taken with the chickens. And they loved the garlic! (My car still smells of it!) They played with it and nibbled it all afternoon. One boy even took a dare from Laremy De Vries and ate a whole clove - his eyes watered, his face turned red, and he felt quite sick afterwards (And he still smells like garlic today!) Laremy gave him $5 instead of $1 as he felt bad for his suffering: :) 
We roasted the 3 chickens and carrots and potatoes yesterday. The smells drove the kids wild all morning. And they devoured every last bite. One boy raved that the potatoes were the best he had ever had in his life! And most kids had never had a roasted chicken before - they kept commenting on how tender it was.
And then I made some soup with the bones and carrots for lunch today which disappeared quickly. The boys, especially, were impressed as it fit in with the 3 R's we talked about yesterday (reduce, reuse, recycle). 
So thank you for taking time out of your busy schedule to show us around. We loved all of the information and seeing the chicken chores. Your hard work is evident - and delicious!
Blessings to you all,

Tomorrow we have another group coming and will tell you about it next week.  This past week we did a lot of planting......more beans, radishes, peas, zucchini, beets, is amazing what can still be produced even late in the season.  We are also beginning to watch for the first ripening melons as they are sizing up nicely.

This week in your share......


Cherry Tomatoes

Cucumber - An even simpler twist on cucumber salad.  Peel and chunk or slice your cucumbers,  add some very thinly sliced onion and/or diced green pepper (optional), add 1/4 to 1/3 cup of apple cider vinegar, salt and pepper to taste, chopped fresh dill - about 1 Tbsp (or to taste).  Toss it all together and refrigerate 1-2 hours, then serve.

Red Thumb Fingerling Potatoes - with a pretty pink swirl inside.  These are perfect for roasting.  Slice in wedges lengthwise, toss in olive oil, spread on a baking sheet, sprinkle with salt, pepper and any of your favorite herbs.  Bake at 350 - 400F until tender and browned.  Try pressing some garlic and adding it to the olive oil  for a nice variation.

Filet Beans - these tender little beans are a gourmet delight.  Prepare them just as you would regular beans.

Green peppers

Carrots - how about some carrot cake!


Below is a recipe for Carrot Cake from   I really enjoy this website because there is a stress on using healthy fresh ingredients and there are always great pictures of the prepared recipes. I would encourage you to check it out.  I used regular plain yogurt in the recipe and substituted chopped pumpkin seeds for the walnuts (John has a nut allergy).  Without added sugar, this makes a really nice breakfast loaf or a hearty snack.  We didn't bother to frost it, but just buttered our slices to serve.  Enjoy!

Carrot Cake Recipe

If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour. Reader Nicole mentions that she made a wheat-free version with good results - substituting one cup oat flour and one cup gluten-free baking mix. Thanks Nicole!

2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon fine grain sea salt
3/4 cup finely chopped walnuts 
4 ounces unsalted butter, heated until just melted
1/2 cup dried dates, seeded and finely chopped into a paste
3 ripe bananas (1 1/4 cups), mashed well
1 1/2 cups grated carrots (about 3 medium)
1/2 cup plain Greek yogurt (2% or lowfat is ok)
2 eggs, lightly whisked

6 ounces cream cheese, room temperature
3 tablespoons agave nectar or maple syrup (or to taste)

Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.

Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.

Stir the dates into the melted butter, breaking up the dates a bit.

In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

Makes one carrot cake.

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