From the Land 11.28

food for thought

full share: carrots, pinto beans, dried chiles, Japanese salad turnips, fingerling potatoes, beets, tomatoes, and choice of mache or cabbage

partial share: carrots, pinto beans, dried chiles, and turnips

veg of the week

Carrot: Daucus carota

The most commonly eaten part of a carrot is its taproot, which can come in purple, red, white, yellow and of course orange. Not commonly known, the top greens can be eaten as well. Carrots eaten today have been bred and domesticated to be more palatable with a less woody texture. The earliest uses for carrots were for their aromatic leaves and seeds. Parsley, dill, fennel and cumin, relatives of carrots, are still used for aroma and seasoning. The variety of carrot found in north India (pictured) is not found anywhere else. It is pink-red and is used in salads or grated and cooked in milk.

It appears that the modern carrot was first introduced to Europe in the 10 century. Carrots grow best in full sun. In order to grow straight well-formed carrots it’s best to grow in loose soil free from rocks and other roots. Carrots take about 4 months to mature and suggested planting dates are from January to July.

Uses: Due to carrot’s sweet quality they can be used similarly as fruit, in cakes, puddings, jams and preserves. More common uses are in salads, baked, steamed, and raw, alone or with nut butter, hummus, or other dip.

Nutrition: Only 3% of  β-carotene can be used when eaten raw. This can be increased to 39% when pulped or cooked. β-carotene is partly metabolized into vitamin A in humans. Over-consumption of carrots can cause carotenosis, a  condition where the skin turns orange.

To store: Carrots save for several months in the refrigerator but have the most flavor when eaten fresh. They also store well in a root cellar or in a cool place that is not too damp, in sand or wood shavings.

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About the PCCSA Farm Store

Map and Directions:

The PCCSA store is located in the Prescott College Bookstore on the corner of Garden St. and Grove Ave, right next to O’Reilly Auto Parts.

You can purchase PCCSA items during bookstore hours, Monday-Friday 8am-5pm. All transactions are through the bookstore. Check the cooler in the back of the store and the whiteboard to the right of the register for a list of available veggies and prices. We have a variety of other local products available. Items change often, so check regularly to make sure you don’t miss anything!

Here are the items we try to keep in stock:

  1. Extra veggies from last CSA drop off (Wednesday)
  2. Coffee from Cafe Dona Ella
  3. Coffee from Children’s Peace Project
  4. PCCSA T-shirts
  5. Honey from Eagle Eye
  6. Prickly pear jam from Chino Valley
  7. Jam from Cotton Country Jams
  8. Eggs from Lucky B Acres (Paulden), Whipstone Farms (Paulden) and Rabbit Run Farm (Skull Valley)

Interesting Links

  1. Whipstone farm, a contributor to the PCCSA, has a very full list of recipes on their blog, Perloined Recipe.
  2. For a list of articles by the food activist Michael Pollan go to the Michael Pollan website.
  3. The Center for Addiction Nutrition located in Prescott is an organization that aims to help patients recover from chemical eating disorders through healthy eating.

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chilled curried pinto bean and ginger carrot soup
adapted from cd kitchen
serves 4

  • 1 T extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 lb carrots — quartered lengthwise — cut into 1/4″ pieces
  • 2 T fresh ginger, minced
  • 1 t curry powder or garam masala
  • 1 can or 1 C cooked pinto beans — rinsed and drained
  • 3 C chicken broth
  • 1 C plain yogurt
  • 2 T chopped cilantro — leaves
  • 2 scallion — finely sliced (white and green parts)

Heat the oil in a large saucepan over moderate heat. Add the onion, carrots, and 2 heaped tablespoons minced fresh ginger and cook, covered, stirring occasionally, until the onion has softened, about 3 minutes. Add the curry powder or garam masala and cook the mixture, stirring, for 1 minute more.

Stir in the pinto beans and the broth, turn the heat to high, and bring the liquid to a boil. Turn the heat down to simmer and cook the mixture for 15 minutes or until the carrots are very tender.

In a blender or food processor, puree the soup in batches, then let it cool completely. Cover the soup and chill it until it is cold, at least 2 hours.

Just before serving, whisk in the yogurt, divide the soup among 4 soup bowls, and sprinkle with the chopped cilantro leaves and sliced scallions.

badam – carrot milk
adapted from easycooking
serves 2

  • 2 C milk
  • 4-5 t [or to taste] sugar
  • 20 blanched almonds
  • 1 small carrot, cubed
  • 1 t cardamom powder
  • Saffron strands (optional)
  • handful almonds, chopped

Make a paste of blanched almonds with 2-3 tbsp milk until it becomes a smooth paste, put to the side.

Cook the carrots until soft. Add a few tsp of milk and blend into a smooth paste.
Boil the milk with sugar, add the nut and carrot pastes. Let it cook for 5-7 minutes on slow heat to let the nuts cook.
Mix in the cardamom powder and chopped nuts. Garnish with saffron strands and serve chilled.
beet carrot turnip salad
adapted from farmer dave’s
  • 1 bunch beets
  • 1 bunch hakurei turnips (Japanese salad turnips)
  • 1 bunch carrots
  • 1 cup golden raisins
  • ½ cup sesame seeds
  • ¼ cup apple cider vinegar

Wash and separately shred root vegetables, shredding the beets last. Leaving some of each root aside, mix most of the shredded roots together with the raisins, sesame seeds and apple cider vinegar. Sprinkle the remaining shredded vegetables in layers on top of the finished salad for an artistic finish.

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