Please pass the carrots


Carrots are a huge staple of our family’s diet. Every morning, I clean close to a dozen carrots, cut them into sticks, and place them in two bowls. One bowl goes out on the counter for morning snacks; the other (pictured above) gets hidden in the cupboards so that there are some available for afternoon snacking. I’m guessing that we (the kids in particular!) could effortlessly consume as many carrots as I had time, energy, and willingness to prepare.

Potatoes, on the other hand, we often had piling up in our cupboard — at least before we moved to the farm. Like many city dwellers our age, we tended to get our starch in the form of pasta and rice, with the occasional potato dish. Now that we’re trying to minimize the off-farm food that we’re eating, potatoes appear on our table far more frequently. … But still not as often as carrots.

I’m guessing that some of our members’ eating habits are similar, and that others are more accustomed to a more traditional meat and potatoes diet. This makes it a bit tricky for us in deciding what balance of potatoes and carrots to include in your shares. This month (based on feedback from some of our members who indicated they were struggling to eat all the potatoes) we decided to send 4 pails of carrots and only 3 of potates (2 red norlands and 1 belgians).

We’re guessing that some of you would prefer more potatoes and fewer carrots. But the only way we can know for sure is if you tell us. We do have the ability to customize the ratio of potatoes and carrots, aiming for a total of 7 pails altogether. So, winter members, if you are happy to accept whatever we send, carry on. But if you would prefer a different carrot/potato balance, please let us know (by commenting on this post, sending an email, or giving a phone call).

Other items we sent this month are multiplying onions, beets (a few more now that there are no parsnips for a bit), rutabaga, garlic, and coriander seeds. We have followed Judy’s example in putting coriander seeds in a pepper mill and having them available to add to any number of dishes (fried eggs are a favourite, as well as various soups and stews). You can also grind them in a spice grinder or coffee grinder, or with a mortar and pestle, to use in various recipes (especially Mexican and East Indian).


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