Culinary Adventures with Camilla

I was inspired by the Smitten Kitchen 's recipe: here . In retrospect, I think I'd go with the original orange carrots. My version isn't as colorful; the purple carrots looked muddy and muted.   Ingredients     Roasted Chickpeas   (click name for my version, for this salad, I added ground cumin ) Salad 2 purple carrots, coarsely grated 1 fennel bulb, trimmed and julienned 1/4 C coarsely chopped fresh mint Dressing 2 cloves black garlic, minced juice from 1 organic lemon 2 T well-stirred tahini 1 T tablespoons water, plus more if needed 2 T olive oil freshly ground pepper freshly ground salt Procedure Dressing: Whisk all ingredients - except salt and pepper -  together until smooth. Add more water if the dressing is too thick. Season with salt and pepper to taste. To Assemble: Place grated carrots and fennel strips in large mixing bowl and toss with mint. Mix in the dressing. Add more salt and pepper, if ...

I have made carrot marmalade before. And when I saw the purple carrots in my High Ground Organics CSA box last week, I knew that I wanted to make a purple carrot marmalade for Food Revolution Day . I am urging people to Eat a Rainbow after all. Ingredients 1 whole vanilla pod, split down the middle 4 cardamom pods, crushed 1/4 C maple syrup 1/2 C organic dark brown sugar 10 carrots, scrubbed and shredded (I had 6 purple, so I added 4 orange) 4 C water 1 T ginger juice Procedure To make the marmalade, place the vanilla, cardamom, maple syrup, water, ginger juice and sugar into a large pot and bring to a boil over medium-high heat. Add in the carrots, bring to a boil again. Continue to cook, stirring the jam constantly, for about 15 minutes. Reduce the heat to medium, hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 more minutes, check to see if your jam has set by running a w...