Two carrot recipes

Honey gingered carrots
6 carrots, cut into 2-inch slices
about 2 cups water
1 Tbsp. butter
1 Tbsp. chopped fresh ginger root
grated zest of 1 orange, to taste
1 cup honey
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh mint
salt, pepper to taste

In a saucepan, cover carrots with water. Bring to a boil, reduce heat, and simmer about 5 min. Drain. Melt butter over med.-low heat. Add ginger, orange peel, honey, vinegar, and carrots. Toss and heat through, about 1 min. Remove from heat, add mint, and season to taste. Serve hot.

Adapted from: Expressions of home cookbook / Pamela King, editor. Watertown, WI : SPS, [2000?]


Hot and Sour Carrots
1 lb. carrots, thinly sliced, boiled 5 minutes, drained
1/4 cup raisins
2 Tbsp. melted butter
2 Tbsp. honey
1 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 cup pine nuts or sliced almonds (optional)

Mix all ingredients except nuts in a quart baking dish. Bake at 375F for 25 to 30 minutes, stirring occasionally, until the carrots are glazed. Garnish with pine nuts or sliced almonds.

Adapted from the e-Newsletter World Wide Recipes.

Index to all blog posts.

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Join Us Tomorrow on Seniors Day at the Market

We had so much fun last week for Kids Day . . . won’t you join us tomorrow for Seniors Day at the Tumwater Town Center Farmers Market?

Time:  10-2

Place:  Corner of Israel Road and Capitol Way

Prizes, live music, great locally-grown veggies, flowers, and fruits….arts and crafts by local artisans.

Invite your parents and grandparents . . . let’s make this a family affair!

See you tomorrow!

More About Seniors Day

Well, we knocked it out of the park last week with Kids Day, so why don’t we try for two homeruns in a row this Wednesday with Seniors Day?

Live music, great food, local produce, fun people . . .

Kaiser Permanente will be there to provide free blood-pressure testing . . .

The Tumwater Historical Society will be there with prizes and great local information . . .

and you will hopefully be there to make this another great event.

It all begins with you!

Wednesday, the 19th, from 10-2, the corner of Israel Road and Capitol Way.

See you soon!

Hooray for Our Vendors

There is no doubt about it, we have some of the best vendors you are going to find at a farmers market.  We may be small but we are mighty!

Thank you, vendors, for all that you do to make the Tumwater Town Center Farmers Market such a success. Thank you Bags, Sassy, Blooming Artichoke, Claddagh, Dragon’s, Fina’s, Gemstone, Johnson’s, Living Green, Nana, Lost Peacock, RP Guerrero, RawkStar, South Bay BBQ, and Vue….we couldn’t do this without your tireless efforts and great products.

A Huge Thank You!

Man alive, Kids’ Day far-exceeded our wildest dreams, and we have all of you to thank for it.  Great job vendors!  Great job face-painters, and great job parents for bringing so many kids to our event.  We are already excited about Kids’ Day for next year.

But first we have to turn our attention to Seniors’ Day, which will be next Wednesday, the 19th.  More information to follow, so stay tuned!

Spread the word!  The Tumwater Town Center Farmer’s Market is becoming a community affair, and it is an exciting thing to witness!

Again thank you and great job!

Chocolate-Raspberry Frozen Yogurt Pops

2 cups fresh or frozen raspberries
2 cups plain Greek-style yoghurt
3-5 Tbsp. sugar, to taste
1/2 cup mini chocolate chips

Puree raspberries, yogurt, and sugar in a blender or food processor until smooth. Divide the mixture among freezer-pop molds or paper cups, stopping about 1 inch from the top. Divide chocolate chips among the molds and stir in, removing any air pockets at the same time. Insert sticks and freeze about 6 hours, until firm. Dip molds briefly in warm water to unmold, or tear paper cups from pops.

Adapted from

Index to all blog posts.

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.