Posted on 08/02/2016 4:58:28 PM PDT by Jamestown1630
We have a ‘carrot issue’ in our household. Whenever we go grocery shopping, my husband throws a big 2-pound bag of carrots into the cart.
When I tell him that we already have a bin full (from his previous purchases) his response is, ‘I think I used some of them’ or ‘It’s ok, they last a long time’; and then he blithely wanders off, singing along with the Muzak, toward the meat counter - where he will find Great Deals on meat that we also don’t need, and for which there is no room in the freezer ;-)
If we were not small-scale preppers and usually stocked sufficiently for any adverse event, I’m convinced that my husband would be one of those people rushing to the store at the hint of a snowstorm, where you’d find him standing stoically in line with milk, bread – and a big bag of carrots. I haven't figured this out, yet... it sort of reminds me of my father's insistence, every year when I was growing up, that we buy extra 'icicles' for the Christmas tree, because "there might be a war". (My father grew up when tinsel was actually made of metal :-)
Some things are just mysteries. BUT: I have two favorite ways of eating carrots. My husband puts them under his pork roast, along with onions, where they come out wonderfully coated in the caramelized fat and drenched in the juice from the pork; and I love this recipe, which I’ve posted before: Carrots with Walnuts and Calamyrna figs (I buy nuts at Costco, and often use pecans in this recipe instead of walnuts):
https://www.youtube.com/watch?v=QHmw1sN9PXE
Another root vegetable that we have been using a lot is the lowly Radish, usually relegated to being sliced into a salad, or just used as a decoration. I think I first saw Jacques Pepin preparing raw radishes with butter and salt; and we’ve recently found a wonderful salt to use in an application like this: Grey Celtic Sea Salt. We tried it because of the purportedly superior trace mineral content, and it really is a nice salt. So far we’re using it as a ‘finishing’ salt, but will be incorporating it into our cooking as well.
Here is a recipe for the ‘butter-dipped radishes’ which are great to have along with other appetizers for drinks:
http://honestlyyum.com/13411/butter-dipped-radishes/
-JT
At a loss for ideas, this week; so we’re reprising Root Veggies!
(If you would like to be on or off of this weekly cooking thread ping list, please send a private message.)
-JT
Hmmmmm, we have a “yarn” issue at my house.
But, back to cooking. I don’t really eat carrots that much, and I don’t sing along with the music over the sound system at the store, unless it is something good like some nice Bob Marley “No Woman, No Cry” I heard the other day at WalMart. Dang, there I go again ...
Pinto beans. With lots of bacon. Or some nice brisket, or ribs, or even some japaleno hamburgers. If I’m cooking that is what you will eat :)
As an inveterate fan of the tv show Chopped, I would say: when all else fails, Carrot Bread Pudding! No recipe, of course, but it’s the go-to dessert for the 3rd round of Chopped. One of the judges once threw up her hands in despair when served Scotch Bonnet Bread Pudding.
We are having breakfast for supper tonight. I bottled 35 quarts of Nanking cherry juice on Friday and made some syrup with the bottles that didn’t seal (2). I need some pancakes to try it on.
Dirty beans and rice? With hamburger??
We buy carrots by the sack load. One refrigerator just for carrots.
We should call the ranch “The Happy Horse Ranch”, or something like that.
If you want to make a horse REALLY happy: Peaches!
I once had a horse stuck to me for an hour, after his first taste of a peach ;-)
-JT
When I was a kid and asked my mom for food to take on a backyard campout or Nazi raid, she wouldn’t give me a box of Hershery bars or Twinkles, I’d get carrots. So maybe others like me are suffering from Childhood Carotic Substitution Syndrome.
Carrot Pate
1 tbls. olive oil
1 small onion finely chopped
3 medium sized carrots sliced (1/2 lb)
1/4 cup water
1/4 cup orange juice
1 tbls. grated orange rind
1/2 tsp.black pepper
1/8 tsp salt
1/8 tsp. curry powder
2 tbls. mayo
1 tsp. coarse grained prepared mustard
In skillet, heat oil, add onion til tender, add carrots, water, oj, rind, pepper, salt, and curry powder. Cover for 6 - 8 minutes. Uncover, cook on higher heat until liquid has evaporated. Turn off heat. Let cool. Put in food processor until smooth. Add mayo and mustard and process some more. Put in small bowl and refrigerate.
Now for my own touch. I loved the flavor but didn't care for it with crackers so I came up with the idea of serving it with snow pea pods. I would turn the bowl over in the center of a large plate and put the pea pods around it like petals on a flower. Looks gorgeous for a party and tastes unbelievable. Enjoy!
She should have given you some jerky to go along with those carrots ;-)
That’s interesting!
(Thanks for your tribute to Johnny.)
Did make it with Ghost/Scorpion peppers once, she could not eat it. Go figure.
That’s been my tagline since he passed. I guess I’ll change it someday..
He’s remembered fondly by many of us. He was one of the first personal contacts I had on FR, and I’ll always remember him.
-JT
Really happy to see this week’s subject. I just spent last week dealing with 30 lbs of carrots, I’ve frozen and dehydrated, still have 4-5 pounds in the fridge.
All recipes are coveted. :)
Radishes grow quickly, someone grew them on SSN 666.
Man, after months of no fresh veg, they were the bomb with me!
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