36 always more online @ eatdrinkmag.net issue twelve ? september 2008 SEASONAL RECIPES
What's Up, Doc? Carrots!
By Christine Scheer Carrots are such a friendly and easy vegetable. Everyone loves their crunchy texture and sweet flavour, and with their super food status-they are an excellent source of antioxidant compounds-who can, or would want to, resist their charm? This is the time of year to enjoy your fill of this ancient Asian vegetable. With locally grown carrots in abundance, you will certainly notice a difference in flavour and freshness from the weary overwintered and lack-lustre crop left from last year. When shopping for carrots, your best opportunity for freshness is to find them at your local Farmers' Market. Choose those that are firm, smooth and brightly coloured. The deeper the orange colour, the more beta-carotene is present in the carrot. Quite often, carrots are sold with their tops on as an indicator of their freshness. This is wonderful, as the tops are also edible, but when it comes to storing your carrots for a longer period of time, remove the green tops. They steal moisture from the carrot itself and if left on will cause the carrot to wilt and wither prematurely. Carrots also should be stored away from apples, pears, potatoes or any other fruits or vegetables that emit ethylene gas, as it will cause them to become bitter. If you are buying organic carrots, it is not necessary to peel them before you eat them. If the carrots are conventionally grown, however, you should definitely peel them, as the skin will have absorbed any chemicals or pesticides applied to the soil. Ditto for all root vegetables, actually. Carrots make a quick snack, and an easy addition to many dishes-grated on top of a salad, or grated as a salad themselves, with a few raisins and nuts tossed in for good measure. Their natural sweetness adds dimension to many sauces, soups, muffins and desserts. It makes good sense for us to find ways to include this super nutritious vegetable in our daily diet. Here are a couple of recipes to make it easier.Spiced Carrot Soup
This easy soup combines the zingy flavours of ginger, lemon grass, and fish sauce, key flavours that have made South East Asian food so popular. 2 Tbsp (30 mL) vegetable oil 1 medium onion, diced 2 cloves garlic, minced 1 Tbsp (15 mL) fresh ginger, peeled and minced 2 hot peppers, seeded and minced (I used jalapeño, but you can choose a hotter one if desired) 2 stalks lemon grass, dried parts peeled off, root cut off, stem smashed to release flavour, and then cut into 2-3 inch lengths 6 cups (1500 mL) carrots, peeled and chopped 4 cups (1L) chicken or vegetable stock 1 Tbsp (15 mL) fish sauce ½ cup (125 mL) natural peanut butter 2 cups (500 mL) coconut milk Salt and pepper, to taste Pinch cayenne peppereatdrink savour stratford this september 20th & 21st!6 34 40 45 14 32eatdrink? crunchy carrots & tasty tomatoesthe return to flavourslow foodbenvenuti to authentic italian ...9519 667 0535thebraywick thebraywickthe best products you'll never seegreat food ... fine wine ... good timescopper is cookware for kingsin stockelegance & simplicityvisit our newly designed & expanded showroom onta rio's west coast choco-liciousthe buzzthe sunnivue farmstore schnitzel schnitzel??????????????????????? katana kafémykonosjambalaya is jump-up world cuisine25years 28celebrate the harvest30www.relishelgin.cawalker's is a tradition to savour33foraging now easier in bayfieldwinemaker's dinner series what's up, doc? carrots!chocolate carrot cakechianti culture in casks39screen doors and sweet teacooking blue cheese pecan breadbounty from prince edward countyartevino 2008 wine award winnerswhat's brewing in craft beer culture46what do london women want?"more than a visit... an experience!?