Tag Archives: fennel

Carrot Tops

Carrot top was a phrase that confused me as a child. Why were redheads ‘carrot tops’ when it was pretty obvious that the tops of carrots were

GREEN

carrotAnd why doesn’t any one make a toy  top shaped like a carrot? They’re nearly ideal…..I did find carrot shaped furniture

Carrot Chest Punkin Patch Interiors

Carrot Chest Punkin Patch Interiors Is it just me or does this look like it could topple on these kids without warning?

Back to carrots.

So the carrots have been sitting in the fridge bin for about as long as they might and still be carrots and not compost.Time to make something.

I had a recipe note that I’ve been meaning to try. Recipe isn’t quite the right word.It cleans up to this:

Carrot and fresh Cranberry Slaw

Carrots – 4 cups

dried cranberries Fresh cranberries

Apple cider vinegar

oil

Fresh ginger

Shallot

Fennel – ¼ med bulb

I admit, even for me, this isn’t much to go on.I switched out fresh cranberries for the dried because  1) I like them better and 2)I also had some.

I was totally in love with the fresh ginger and the carrots together.

I had a shallot and this seemed like a good place to park it, ditto the dregs of a fennel bulb.

But it needed something more….

Trimmed and peeled the carrots and got out the handy dandy grater that I bought at Woolworth’s when I first moved out of the ancestral abode ever so many decades ago -sooo last century

The Woolworths is the little bity low down part towards the center

The Woolworths in Plymouth Center, several decades before I went shopping there.

cheese grater 4 sided

Grates more then cheese – stale bread for bread crumbs, carrots and cabbages for slaw, the occasional knuckle, ect.

Grate the carrot

Carrot, gratedAdd the cranberries….a couple of handfuls – I picked through them ( a good berry bounces) and rinsed and dried them first. Or used the dried cranberries.

Two or three handfuls should be enough

Two or three handfuls should be enough

Chop the shallot.

shallots are between onions and garlic in the taste spectrum. Substitute as you wish.

shallots are between onions and garlic in the taste spectrum. Substitute as you wish.

If you don’t have fennel you might use celery

This is also known as Florence Fennel - a little more anise then celery; good crunch, too.

This is also known as Florence Fennel – a little more anise then celery; good crunch, too.

Chop and add.Mix and mingle together Smelling good.

Cut and peel a thumb sized piece of fresh ginger. Avoiding cutting your thumb.Grate or chop finely and add.

This is more ginger then I used, but if you like things zingy

This is more ginger then I used, but if you like things zingy

Now for oil and vinegar…..apple cider vinegar is a good choice, and I had a bottle out.

apple cider vinegarAnd then I remembered….I had purchased flavored oil and vinegar from Omega Olive Oil at the Plymouth Farmers Market in the winter, but between the snow and the fire and the relocation I had forgotten….where are they now?

Blood Orange Oil and Ginger Balsamic Vinegar……now this bowl is singing good..

Sometimes it’s the little things that make something go from good to great.  These carrots were tops!

.

2 Comments

Filed under Recipe, Summer

Leading by a nose…..

Herbal Inspirations.

This is the time of year that the garden is just bursting….

and it’s cool enough to want to eat it all!

cuke3

cool as a cucumber – they don’t even realize that their days are numbered

 

Thyme, ready to hang up and dry

Thyme, ready to hang up and dry

oregano

oregano

Basil

Basil

This time of year just plain smells good!

Herbs in the Kitchen was one of the earliest herbal reference book I bought.Herbs in the Kitchen I’m pretty sure I got it from the Paperback Booksmith in Hanover Mall, in either ‘75 or ‘76. It was one of the standards.  I still love it, and get inspired every time I read it.

My modern herbal library- not to be confused with my early modern herbal library – has grown since then.

Helen Morganthau Fox, gardening with herbsMrs Grieve, modern herbal

Eleanour Sinclair Rohde  ESR a garden of herbs I’ve read them and studied and collected all.

AGSAdelma Grenier Simmons inspired trips to Caprilands in Connetitcuct and I was able to attend several of her lectures and workshops, as well as collect her books;

Jeanne Rose’s Herbs and Things, herbsthingsnew_smallwhich nicely bridges the centuries of herbal lore;

Susan Wittag Albert and the China Bayles series. China Bayles even has her own book of herbal days, China Bayles Book of Days. China Bayles Book of DaysYes, a fictional herb guru has her own book!

Carolyn Dille and Susan Belsinger have written together and separately….

This is a together one

This is a together one

But it’s only recently that herbs and other things you eat that come from the garden can be equal (ish) partners between the covers.

Vegetable Literacy Deborah Madison has her chapters based on plant families…..it’s very different kind of organizing and makes a whole lot of sense. This is from her blog

‘Vegetable Literacy’ is centered on 12 plant families and how they meet in the kitchen. It’s also a cookbook (some 300 recipe). Mostly it’s about connecting the dots between botany and the garden and the cook. People ask me what inspired this exploration and I have to say that I don’t recall a single moment in which that intention suddenly leaped to the fore. It was more like the idea of botanical families and the relationship between them and the kitchen had been there for a long time. Maybe it’s in my genes—my father was a botanist and gardener and farmer among other things. And even though it didn’t occur to me plant anything until I was in my mid-thirties, something must have rubbed off.  And it rubbed off from my botanist brother, Michael, my many farmer friends and the gardeners I have known. Most of all, though, it was starting to garden that made plants and their families come into view with increasing clarity. Once I started to grow vegetables, I saw them in different ways: how much space they need, how large and many their leaves, how similar the blossoms within a family, the possibilities of eating more of them then what we see in the store or even the farmers market—hence the many little pointers about eating the whole plant—and more. The garden reveals the big and sometimes gnarly world that lies behind the pretty vegetable.’

Deborah Madison with allium

Deborah Madison with allium

So, stop and smell the mint,mint close upand the fennel

fennel flowering

fennel flowering

and the borage….

borage

borage

Leave a comment

Filed under Books, Influencers, Summer