by Camille Cody
That chill is in the air, the sea is blowing gusts and gales our way and fall has decidedly settled in. This is one of my favorite times of year for food and cooking. The rich oranges and browns of many dishes and baked goods, from carrot cake to gingerbread to pumpkin pie, along with their spiced fragrances, stimulate my senses and beg for a cozy fireside setting, comfy socks and a new knitting project.
Root vegetables stay in the ground longer as plants, storing up energy from the earth and saving away delicious natural sugars that are sustaining and energizing for the winter months ahead. When we eat these foods, especially paired with the familiar warming spices of cinnamon, nutmeg, allspice and ginger, we are inviting that energy and sustenance into our bodies to both fill us up and warm us up.
Writing the piece on Solstice Farm this month got me thinking about and craving carrots. One of my favorite ways to prepare carrots is with coconut milk and spices for a creamy, warming, comforting dish.
CREAMY SPICED CARROTS
4 cups shredded carrots
Salt and pepper
1/2 tsp. cardamom
A pinch of minced saffron threads (or ground turmeric)
1 cup coconut milk
1/4 cup finely chopped nuts (pistachios are great, or cashews)
Heat butter in a large saucepan over high heat. Add carrots and spices and cook to incorporate flavors, stirring continuously or shaking the pan to prevent burning. When the aromas start to really release, about 5 minutes, add the coconut milk, bring to a boil and cook over low heat until most of the liquid has evaporated, about 20 minutes. Garnish each bowl with a sprinkle of ground nuts and enjoy!
Katy here….I couldn’t resist making these and they were yummy! I ended up adding a skosh of honey and topped it with some chopped Sahale nut mixture from the corner (Valdosta blend – sweet cranberries with black pepper and orange zest). Mmmm. My carrots were from Dharma Ridge (….and my coconut milk from Thailand). Thank you Camille!