I cannot believe I have not hailed the nutritious and delicious carrot until now. After all, it is one of the first veg I see at the Farmer's markets in the Spring, in a tiny and tender form just crying to be paired with mint. Then throughout the summer, hinting to be transformed not by cooking but simply shredded into a salad, or added to a crudite platter. And now in the Fall, one of the last veg to find, and so wanting to be part of a mirepoix to start a favorite soup or stew, or as a quick saute with a favorite partner: maple syrup.
Packed with vitamins, minerals, antioxidants, and fiber, especially beta-carotene and vitamin A. Now, vitamin A and beta-carotene are both great for eyesight, but how good might have been a wee bit exaggerated thanks to some WWII RAF gunners who claimed their nighttime marksmanship skills were due to copious carrot consumption and not new technology (aka radar). Hey, that's one way to fool the enemy. But if it led to more British children (who I am sure recall, "Dr. Carrot, the children's best friend" wartime slogan) and Germans eating more carrots, well, it sure beats the 'Flaming Hot Cheeto' orange food option, right?
And in a flu and cold season that has everyone coughing, I am thinking more doctors should be prescribing this flavorful root veg. Yeah, not only good for the eyes, but fantastic for the lungs, especially those that are inflamed.
I have not quite seen all of the over 100 varieties available, but trust me, you will find more than the standard orange and faux baby carrot (Yeah, you read me right, faux. Grocery store 'baby' carrots are actually mature carrots chiseled down to the uniform 2" 'baby') you find at the supermarket. Beautiful orange, red, purple, yellow, white carrots, and all with their own unique fragrant sweetness, can be found at the Farmer's markets.
Look for smooth, firm carrots with vibrant color. Avoid those that are limp, rubbery, cracked, or have wilted tops. Store, this cousin of the parsley, in a plastic bag or wrapped in paper towel, in the coolest part of the fridge, where they can keep for up to two weeks. Oh, and store away from apples, potatoes, or pears elst you can wind up with rather bitter tasting carrots.
Here is a simple and seasonal way to enjoy carrots now and in a few weeks, as a Thanksgiving side...
Maple Glazed Carrots
1 1/2 lb carrots, scrubbed clean and cut into 3 " long strips (or 1/4" coins if you prefer)
1/2 cup water
3 T butter
2 T maple syrup (try Burton's Maplewood Farm, found at Green City Market, yum)
1 T brown sugar
salt and pepper to taste
In a large skillet, over medium high heat, bring all ingredients to a boil. Reduce heat to medium, cover and simmer for approximately 8 minutes.
Uncover skillet and continue to cook until all liquid is reduced to a glaze consistency, about 5 minutes).
Season with salt and pepper to taste.
FYI - to all you last minute shoppers, Green City Market will be open Wed., Nov. 25th, the day before Thanksgiving. Can't get fresher than that!
Speaking of Thanksgiving, I would love to hear about your favorite Thanksgiving side dishes. Send me your recipies to moira@efete.net
Labels: Burton's Maplewood Farm, carrots, Chicago Farmers Markets, Green Acres, Green City Market, maple syrup, Nichols Farm, seasonal organic produce
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