Early morning musing

Not being committed to a newspaper deadline is opening possibilities that I hadn’t considered.

So here I am, thinking about all of you and wondering if you have stored your red cabbage and carrots and are now wondering what to do with what you have left. We are reaching the bottom of the tote that has been sitting on the covered porch most of the winter. We’re a long way off from fresh carrots but those we have are in beautiful condition. That said, I need to do something different with a carrot. I have paraphrased the following recipe from ‘Jam Today, A Diary of Cooking With What You’ve Got’ by Tod Davies. This is a delightful read and a wondrous way to eat carrots.

About 1 1/2 pounds of carrots, grated
Melt some butter in a skillet, add the carrots with a little salt, cook until soft (this won’t take long)
Add some cream, maybe a 1/2 cup
Grate some nutmeg over all
Put into a buttered covered casserole and bake with whatever else you have going into the oven.
Check and give stir, bake until the cream is absorbed.
You won’t regret taking the few minutes to prepare this. For the two of us, I just grate up enough carrots to fill the little covered casserole that holds about two cups, adding just enough cream to loosen the carrots.

Give it a try, you won’t be disappointed.

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Rosemary Fitzpatrick, the Kachemak Gardener

Having arrived in Alaska May, 1972 I have had much to contend with on the gardening front. The impetus to start gardening can be traced directly to empty grocery store shelves in 1973 due to a Teamsters strike. That was a wake up call. The first garden was on a gravel pad in Eagle River, the second in Wasilla. That one was rounded out with two goats, a flock of chickens and our two children. The third in Homer, where we settled in 1978, is the spot where much was learned. Starting in 1990 I have written the Kachemak Gardener in an attempt to encourage new gardeners and those of you who have tried and failed. Stick with me, let’s get you gardening.

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