FOOD & DRINK
IN SEASON NOW
CARROTS BY SARAH WALKER CARON
BY THE TIME March rolls around every year, I’ve grown tired of potatoes, winter squash and many other storage crops that are the most plentiful in the winter months. These storage crops keep well, so farmers dutifully haul them from farm to market and back again, selling them to customers hungry for local produce. But carrots are different. The sweet flavor intensifies after the first frost and they remain persistently bright — in color and flavor — through the dreariest winter days. So when I see storage carrots at the farmers market, I always pick some up. Besides, there are so many tasty ways to enjoy them. Start with the simple: carrots are delightful cut into spears and eaten as a snack. They can also be dipped into an array of things. Or grate the carrots for muffins or cupcakes. Or cut them and cook them. There are so many ways to enjoy them with creative flavorings. Carrots are good for every occasion, every meal. And with these recipes, you can’t go wrong.
CARROT RAISIN MUFFINS Yields 12 muffins
INSTRUCTIONS
INGREDIENTS
Preheat oven to 400 degrees. Line 12 muffin slots in a pan with liners.
1 large egg 1 cup milk ½ cup olive oil 2 cups all purpose flour 1⁄3 cup granulated sugar 1 Tbsp baking powder ½ tsp salt 1 tsp vanilla extract 1 tsp ground cinnamon 1 cup finely grated fresh carrot ½ cup raisins 2 Tbsp cinnamon sugar (divided)
16 / BANGOR METRO March 2022
In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, salt, vanilla extract and cinnamon. Stir to combine until smooth. Fold in the grated carrot and the raisins. Divide the batter evenly among the lined muffin slots. Sprinkle each with ½ tsp of cinnamon sugar. Bake for 18-20 minutes, or until a cake tester inserted in the center comes out cleanly. Enjoy immediately, or (once cooled) store in an airtight container and consume within 4-5 days.
