In an effort to use some carrots before they spoiled and to get rid of all of the remaining ingredients from holiday baking (think calorie laden sweet stuff) I tinkered with muffin making yesterday afternoon and I think I found a winner.  Although named carrot coconut muffins, I added currants and almonds too.  The result was akin to a morning glory muffin yet just a bit lighter in texture.  Of course I had to top them off with a maple glaze- that too was to rid myself of confectionery sugar- a true weakness for me just knowing it is in the cupboard.

Ingredients:

2  cups granulated sugar

1 1/3 cups vegetable oil

3 extra large eggs

1 teaspoon vanilla extract

2 cups flour

1 teaspoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 pound of grated carrots

1 cup currants

1 cup grated unsweetened coconut

1 cup sliced almonds

Optional Icing:  1 cup confectioners’ sugar mixed with pure maple syrup to desired consistency

1.  Preheat the oven to 350 degrees fahrenheit.  Grease muffin tins.

2.  Beat the sugar, oil and eggs and vanilla in a large bowl with a hand mixer

3.  Sift flour, cinnamon, baking soda and salt.

4.  Add to the sugar/oil/egg mixture.

5.  Mix the carrots, currants, coconut and almonds together.

6.  Add to the mixture in the big bowl and mix.

7.  Spoon the mixture into the muffin tins until they are nearly full.

8.  Bake at 350 degrees fahrenheit for about 30 minutes.  Check with a toothpick.  If it comes out clean, remove from the oven.

9.  Remove from pan and cool on a  wire rack.

10. Glaze with icing if desired.

Just before Christmas I went into a baking frenzy. Pies, tarts, confections and cake.
These little mince tarts were so fun to prepare. Meatless mincemeat-that’s sort of an oxymoron, and sweet chestnut filling in puff pastry are now one of my holiday favorites. Easy to make.  Easier to eat.  I made several dozen. So I really know how easy they are to eat as I did more than my fair share of consumption.

Over the years I have picked up several pieces of copper cookware from France. Several pieces have dents and dings, but that doesn’t hamper the performance.  Handsomely made with a tin lining and solid brass handles, it is a joy to use on a gas flame for superb cooking and so nice to look at too.  Although a fair amount of care must be exercised to control the heat to  prevent literally cooking the lining, it’s worth the extra attention. I am over the notion that is has to be perfectly polished and appreciate the patina of tarnish and oxidation.  My all time favorite piece is this big stockpot. When I cook a big stew I transport myself to a village kitchen in France.  It makes it taste better, of course.

A good cheese shop is a community treasure for last minute wine and cheese gatherings, to satisfy a craving or just to experience the lore of cheesemaking.  One of the best cheese shops in New England and arguably possibly the entire northeast is Rubiner’s Cheesemongers & Grocers in Great Barrington, Massachusetts.  Housed in a former bank complete with a vault, it is a cheese lover’s heaven for fantastic cheese, other yummy little noshes, cured meats, candies and even a cafe. . The staff is oh so, good looking in a very natural way and cheerfully offer tastings. I am completely enchanted with this place.

Today I visited one of my favorite farms in the area.  Land’s Sake is a non-profit organization based in Weston, Massachusetts on the outskirts of Boston dedicated to preserving open space and community building through the land.  Their mission “to connect people to the land” is a succinct and a very accurate reflection of the wonderful work that they do.  Through educational programming, community supported agriculture and sustainable land management they provide a farm haven in one of the most affluent towns in the area.

Their simple farm stand is beautiful and low key with a vast offering of fresh produce and a friendly, helpful staff with a gorgeous garden of pick your own flowers.

Thank you for your work Land’s Sake. I am glad that you there.   I joined today.  Maybe you might consider joining too.

Yes! It’s farm stand season!  I do back flips when I find a great farm stand with beautiful, organically grown, fresh produce to supplement my own garden output.  Fortunately, there are a few right in my town, but even if I had to travel a bit, it may be worth the carbon footprint to do so.  I know that reasoning is a bit backwards-I should probably ride my bike to the next town to find the day’s fresh picks.  I’ll work on that plan.