IN SEASON NOW

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

INGREDIENTS

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) INSTRUCTIONS

Preheat oven to 400 degrees. Line 12 muffin slots in a pan with liners. 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.

GARLIC PARSLEY CARROTS

Serves 4-6

INGREDIENTS

1 lb carrots, peeled 1 Tbsp olive oil salt and pepper 2 cloves garlic, minced 1-2 Tbsp fresh minced parsley

INSTRUCTIONS

Cut the carrots into sticks — ½-inch thick and about 2-inches long. Set aside. In a large nonstick skillet, heat the olive oil over medium heat. Add the carrots and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until golden brown and softened.

Add the garlic to the pan and cook, stirring, until fragrant — about 1 minute.

Remove from heat and toss the carrots with the parsley.

EASY GLAZED SKILLET CARROTS

Serves 4

INGREDIENTS

1 tsp olive oil 1 lb carrots, peeled if desired Salt and pepper, to taste 1 clove garlic, minced 1 tsp unsalted butter 1 tsp seedless raspberry preserves, or jelly of your choice

INSTRUCTIONS

In a large skillet set over medium heat, heat the olive oil. Meanwhile cut the carrots into ¼-inch thick sticks (about 2-3 inches long). Add the carrots to the pan and season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes until the carrots soften and begin to brown Add the garlic to the pan. Stir well and cook until fragrant, about 1 minute. Add the butter and raspberry preserves to the pan. Stir well. Cook for 2-3 minutes until the carrots are coated. There shouldn’t be any liquid in the pan. Season with additional salt and pepper, as desired.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Yields 10 cupcakes

CUPCAKES:

1 cup all-purpose flour ½ cup sugar ¾ tsp baking soda 1 tsp baking powder 1 tsp cinnamon ½ tsp kosher salt 1 large egg ½ cup milk ¼ cup canola oil 1 cup shredded carrots

FROSTING:

¼ cup unsalted butter, softened 4 oz package cream cheese, softened (from an 8 oz package) ¼ cup marshmallow fluff ½ cup confectioners sugar ½ tsp vanilla extract INSTRUCTIONS

Preheat the oven to 375 degrees. Line 10 muffin cups with liners and set aside.

In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the egg, milk and oil to the bowl. Whisk vigorously for two minutes, until smooth. Stir in the carrots.

Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, until a cake tester inserted into the center of a cupcake comes out clean. Transfer to a wire rack and cool completely. Once cooled, prepare the frosting. In the bowl of a stand mixer, combine all frosting ingredients and whip until combined and smooth. Transfer to a pastry bag and frost cupcakes.

SARAH WALKER CARON is the editor of Bangor Metro Magazine and the author of five cookbooks including the “Easy Frugal Cookbook,” released in July. Her book “Classic Diners of Maine” is available where books are sold. Signed copies are available at The Briar Patch in Bangor.