Home Farm Herbery

  (Munfordville, Kentucky)
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You can use carrot powder in Carrot cake, pudding, juice, stews, soup, orange food coloring, carrot soup or on anything you desire some carrot flavor.

Carrot Powder

Carrot Powder is also known as Dried Carrot Powder

Our Home Farm Herbery Carrot Powder is made from chemical free, carrots and has a sweet, subtle and pleasant taste and aroma.

You can use it in Carrot cake, pudding, juice, stews, soup, orange food coloring, carrot soup or on anything you desire some carrot flavor.

It is a great substitute for Carrots Diced, Spinach Powder, Tomato Powder, Beet Powder, Hibiscus Powder or Red Bell Peppers Dried

It is rumored that Carrot's high concentration of Vitamin A gave British Soldiers night vision during World War II.

1 oz sampler package is $4.95

2 oz package is $7.95

4 oz. package is $19.95

8 oz. package $29.95

16 oz package is $45.85

5 lbs $152.00

10 lbs. $229.00

50 lbs. $799.00

Buy now and receive free shipping and a free herb, herb blend, tea sampler or heirloom seed of our choice.

We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.




 
 

Everything You Wanted to Know About Carrots and More©

Everything You Wanted to Know About Carrots and More©

by Arlene Wright-Correll
Home Farm Herbery




The green thumb is twitching at Home Farm Herbery and those of us who have a greenhouse or hot beds or even sunny window sills are starting our seeds indoors and during our spare time we peruse the many seed catalogs that come in about this time of year.

Carrots are not sown indoors, but the pictures always look good in those catalogs. Yet many of us often decide not to plant them because they are one of the supermarkets cheapest veggies offered. However, they are also one of those year round root vegetables that come about 3000 miles from the west coast to get to the east coast and they are usually grown by big farms that use a lot of pesticides or even chemically engineered seeds.



Carrots can easily be grown in small gardens. I prefer the raised bed method, filled with fertile well-worked soil and about two weeks before our last frost date I sow some carrots. If you live in cool climates you can continue planting every three weeks until midsummer. Then towards the end of summer you can begin to sow seeds for fall and winter carrots 10 to 12 weeks before your average first fall frost.

When you are ready to plant and if you have raised beds make sure that the soil is at least 12 inches deep. You start by loosening the soil and thoroughly mixing in about 1 inch of mature compost or your organic fertilizer. This year I am going to get some worms to do my composting and try making vermicompost.

Prepare the planting bed by loosening the soil to at least 12 inches deep. Thoroughly mix in a 1-inch layer of mature compost or a half-inch layer of vermicompost which what earthworms leave behind and you can be sure this is great compost for carrots.

When you sow your seeds make sure you sow them about a quarter inch deep and 2 inches apart, in rows spaced at least 10 inches apart since carrots do well in double or triple rows. As the seedlings come up thin your seedlings to 4 to 6 inches apart, depending on the variety’s mature size.

I love all kinds of carrots and especially the kinds that are hard to find in our local markets. Here at Home Farm Herbery we sort of specialize in “dickering” around with organic and heirloom carrots and grow several different kinds and we also sell the seeds that come from them.

One of my personal favorite is the Paris Market Carrot (Daucus carota) which is a Nineteenth-century French heirloom. These are early round red-orange carrots, growing 1-2" in diameter, uniform and very sweet. I like the fact that it does well in shallow or rocky soil and it even can be grown in containers. These carrots are highly sought after by gourmet restaurants and a great seller at markets. They mature in 50-68 days. Consider getting some seed for your child and let them have a nice project growing some of these cuties in a big container.



Another carrot we have had good experience with is the Danvers Heirloom Carrot produces 7 to 7 ½ inches long, 2 to 2 ½ inches across carrots that taper to blunt and they are uniform interior color. We thought they were very tender and very sweet. This carrot stores well. Since a lot of our soil in KY is clay we know this does an outstanding job in heavier soils. It takes about 70 days to Maturity.



Another fun carrot to grow is the Little Finger variety is very early carrot that grows 4 inch cylindrical roots. Tender, sweet midget variety can be densely planted and they mature in 55 days. This is also a great carrot for a kid’s container project.



The Scarlet Nantes Carrot (Daucus carota) (aka Early Coreless) is another easy to grow carrot. It is an heirloom carrot and dates to the 1850s as its original seed was developed by Vilmorin in France. These carrots have cylindrical roots which are 7" long with blunt tips. It has a fine-grained bright red-orange flesh which is nearly coreless. We enjoy its great flavor which is sweet and brittle. These are really good when used as baby carrots. We found them to be excellent for freezing and juicing. Plus this carrot is widely adapted and stores well. It matures in 65-75 days.

Once you have sown and grown your carrots and let us not forget weeding, it will soon be time to harvest your spring-sown carrots and you simply pull or dig them when the roots reach mature size and show rich color. You will find that the taste improves as carrots mature. However, do not leave mature carrots in warm soil any longer than necessary. I have found that raised beds help to eliminate the many critters such as the hundreds of rabbits who live rent free at Home Farm Herbery and who like carrots.

If you sow carrots in the late summer to mature in cool fall soil, these can be left in the ground longer, but dig them out before the ground freezes to preserve their quality.



Always remove the carrot tops, leaving about a half inch of the green part to prevent moisture loss, rinse clean, and store in a refrigerator or cold root cellar. All the varieties I have mentioned will keep for several months in the bottom drawer of your fridge. Carrots also may be canned, pickled, dried or frozen. We even dehydrate them here at Home Farm Herbery. They are great to throw into soups.

Carrots are really good raw and great steamed; just don’t cook the heck out of them or any veggie for that matter. All veggies have good and bad points and here are the ones for carrots.

The good point is that carrots are very low in Saturated Fat and Cholesterol. They are also a good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium. One serving of carrots has between 25 and 50 calories depending on the size serving or whether you add things to them.

The bad point is that a large portion of the calories in carrots come from sugars.

Did you know that carrots can be traced back about 5,000 years through historical documents and art work? No one seems to know exactly when the first carrots appeared because many people mistook them for parsnips, a close relative of the carrot.

When we think of carrots we tend to think of them as only being orange, but they can also be white, yellow, red, and purple.



For those of you who are Bugs Bunny fans you may be surprised to learn that Mel Blanc, the voice of the iconic cartoon character Bugs Bunny, reportedly did not like carrots!

Last but not least let us not forget Carrot Cake!



Carrot cake is always a favorite at Home Farm and one of the best carrot cake recipes is a Betty Crocker recipe that I have been using for years and I will share it with you.

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups grated carrot

1 (8-ounce) can crushed pineapple, drained

1 (3 1/2-ounce) can flaked coconut

1 cup chopped pecans or walnuts

Buttermilk Glaze or Cream Cheese Frosting (see below)



Preparation

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Here is the recipe for the Buttermilk Glaze that I found in Southern Living in 1997.

1 cup sugar

1 1/2 teaspoons baking soda

1/2 cup buttermilk

1/2 cup butter or margarine

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Preparation

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Here is the recipe for the cream cheese frosting that I also found in Southern Living in 1997.

Ingredients

3/4 cup butter or margarine, softened

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

3 cups sifted powdered sugar

1 1/2 teaspoons vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

I guess by now you know I really like carrots and I even like to paint pictures of them when I work in my art studio.



Tread the Earth Lightly



Arlene Wright-Correll

Get your Organic, Heirloom carrot seeds at Home Farm Herbery today.

http://www.localharvest.org/store/M48630
 
 

How to make Pumpkin and Carrot Powder

How to make Pumpkin and Carrot Powder©

By Arlene Wright- Correll

If you own a dehydrator it is not very hard to make your own pumpkin powder which is used to add flavor and nutrients to many dishes, such as pancakes or instant pumpkin puree for pies and other dishes simply by adding water.  I like the fact that by making my own pumpkin powder, I can use my own fresh ingredients year round and save money. 

It is moderately easy to make pumpkin powder and you must use a pumpkin that is in ideal harvesting condition in order to have flavorful powder.

Once you have chosen your pumpkin you must wash and dry the outside of a pumpkin. You can use a large pumpkin or several smaller pumpkins when you want a large batch of pumpkin powder.  I like using the pie pumpkins and I avoid using the Jack-O-lantern pumpkins or decorative pumpkins even though you can.  I suggest Sugar Pie pumpkins; red Kuri, Pink Banana and Cinderella pumpkins just to name a few.

Now cut the pumpkin in half and scoop out the seeds and set them aside and then cut out the stem and blossom end and cut the pumpkin into narrow pieces that are 2 inches long.

Next I steam the pumpkin slices by setting them on a steaming tray over simmering water and I cook them with a lid on until they start to soften. I stop the cooking and let them cool enough so I can easily handle them.

The next step is to set the slices on my dehydrator tray.  If you do not have a dehydrator you can place the pumpkin on a cookie sheet the oven with the heat set at "low" or "warm." and dehydrate until all the moisture has been removed. Since this takes several hours it will tie up your oven depending on how much pumpkin you have so I recommend a dehydrator. A good dehydrator is fairly inexpensive and usually costs $25.00 to $35.00 and can be found on such places as Amazon.  If you are using your oven you need to check the pumpkin periodically.  Using a dehydrator just set the timer to the desired time as per your instruction book.  A dehydrator pays for itself in no time and I personally feel that as the economy and the world changes having a dehydrator is a great investment in learning how to survive hard times.

Once the pumpkin is totally dehydrated you must grind the dried pumpkin into a powder using a food processor.  I know one gal who uses a coffee grinder and when I was in Mexico I saw a woman using a mortar and pestle which took a lot of muscle and hard work.

Once your pumpkin is ground store the powder in a jar or container with a tight seal and keeps it in a cool dry location.

To reconstitute pumpkin powder use 1 part powder to 2.5 parts water.

You can do the same thing with most vegetables and I like to do carrots the same way.  I like to make sure my carrots are not woody.  I remove stalks and tips  and then wash carrots, scrape off the skins and then slice to about 56 mm thick using stainless steel knife.

Next I blanch the slices for 3 minutes in hot water containing 1.5 ounces of salt per gallon. Then cool immediately in running water.  I have never had to worry about the carrots browning, but if you wanted to prevent browning and discoloration you can dip them in 0.1 percent sodium erythorbate.

Now I spread the carrots evenly on my dehydrator trays. I have a friend who dries her carrots in her solar dryer and another who uses her oven at temperature of 150º F. Dry until the temperature is down to 6%. Cool and then pulverize in a blender or electric grinder.

I use carrot powder by adding to flour mixes when I make carrot cake or add to stews or soups when I want a carrot flavored base thickening.  You can reconstitute carrot powder using 1 part carrot powder with 4 parts water.

Powders are an easy way to have emergency rations, take up less space and for me reduce space in my freezer or eliminate canning while preserving more of the flavor.

I like the fact that dehydration goes on without taking up all my time and it allows me to do a lot of other things while my dehydrator is doing its thing.

 
 
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