If you haven't stopped by the info tent at the market to see the Experience This! table, you really should. Each week it showcases special items that the vendors bring to market. This week's theme was "The Carrot Challenge." We asked vendors to submit things that used or that creatively featured carrots.
From The Owlery, we saw carrot themed finger rings. From Sweet Stuff, we saw adorable mini carrot muffins, complete with a painted icing carrot on top. From Celebrate, Gluten Free we saw mini carrot-chocolate cupcakes (what isn't better with chocolate, really!?) and single serving carrot pies (like pumpkin, only sweeter). Ada's Soap Shop contributed carrot soap that was a beautiful, gently orange colour. Honest Dumplings contributed ginger beef-filled dumplings that were a vivid orange colour from the careful addition of carrot juice. Even the Mallow Fellow got in on the fun with carrot cakes topped with a giant-sized portion of cream-cheese marshmallow!
|Here Christina talks about how simple & easy it is to |
prepare recipes from her cookbook.
When you visit them at the market, they even have samples of some of their dessert recipe treats at their booth.
This week, they share their recipe for carrot muffins as part of the Experience This! theme. They write,
We would love to submit our carrot muffins for this week’s theme. In the 1990’s, every Second Cup, Java Jive, Coffee Factory, and Winks location bought these muffins from Dagmar Kuehn to sell in their store. They were so popular that the staff of the Sugarplum Pantry were baking 150 dozen of these muffins every night! We at Forgotten Favourites are now happy to share this recipe with the market shoppers.
These delicious muffins are made in a gigantic batch and freeze well. You'd be surprised how little extra time it takes to prepare a large batch of muffins. Prepared this way, they save you so much time in the long run.
|Carrots are a farmers' market staple. These ones form a wall|
of orange at Riverbend Gardens' booth at the height
of harvest season!
3-4 dozen muffins
2 ⅔ cups raisins
2 cups pecans
2 ⅔ lbs. carrots
Soak the raisins in hot water. Chop the pecans. Scrape & grate the carrots. In a separate bowl, combine the flour, baking soda, cinnamon and nutmeg. In a separate bowl, beat the eggs, vegetable oil and sugar until well combined and light. Add the applesauce to the egg mixture.
- Dargatz Family Farm, Riverbend Gardens and Holden Colony all carry field grown carrots.
- Dargatz Family Farm, Sunworks Organic Farm and Holden Colony all sell farm-fresh eggs.