Indian Summer

Finally, we are enjoying some Indian summer. I wasn't sure if that was an allowed expression any longer, or if we'd gotten so P.C. that the term should now be "Native American summer," so I looked it up. Wikipedia still lists the term, described as "a period of unseasonably warm, dry weather that sometimes occurs," usually "following a period of cooler weather or frost in the late autumn." The first known recording of the phrase came from Letters From an American Farmer, in 1778, by J. H. St. John de Crevecoer. So I guess it's okay, and we should all understand what is meant by the term and not find it derogatory in the least.

While enjoying this unseasonable warmth, I finally dug my carrots. They were still muddy, so required some drying time on my front deck. The deer had eaten all the feathery tops off them while we were away enjoying my family reunion, with the result that several were trying to regrow their tops. In order to do that, they were producing myriad new, hair-like roots, to which the dirt/mud was stubbornly clinging. After a couple hours of drying in the shade, I brushed off what dirt and roots I could, then bagged them (mostly according to size) in old bread wrappers. Those bags have several holes punched in, using a pencil, to allow them to "breathe," and I hope to prevent getting moldy. I plan to use the smallest ones first, but often my plans go awry.

We will be having our annual Harvest Festival after church this coming Sunday, which includes a potluck meal. I'll be taking carrots, possibly in more than one form. For lunch today, I sauteed a small shallot in olive oil, then chopped a couple cups' worth of scrubbed baby carrots. I sprinkled on a bit of ground ginger, then added about a tablespoon of honey. The pot was covered, and they simmered over very low heat until tender. Absolutely delicious, and a possibility for Sunday.

This summer I put in several varieties of winter squash. My new favorite is one I saw called "Delicata" in a magazine. I wasn't sure of the name because by the time the plants started producing, the popsicle stick markers had lost their labels. I don't remember that name being on any of the seed packets I'd ordered, so that seed company undoubtedly called it by another name. I also really like the flattish round ones that turned bright orange but are not pumpkins. Their name also escapes me, but I'm saving seeds from both to plant again next summer. (I also baked a Delicata for today's lunch. It only needed a slight amount of butter after baking to make me happy. Dennis wouldn't try it, so he got a baked potato).

If you have a surfeit of carrots, as I do, try the following recipes:

Roasted Carrots and Onions with Honey Balsamic Dressing

2 lbs. carrots, baby

10 medium onions, pearl, peeled & cut in half or 1/2 sweet yellow onion, sliced

2 Tbl EV olive oil

3 Tbl balsamic vinegar

2 Tbl honey, raw

Oven at 350°. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk oil, vinegar, & honey together. Add carrots and onions, toss to coat. Bake 30-40 minutes until tender and golden.

Mediterranean

Carrot Salad

½ lbs. carrots, peeled

2 Tbl EV olive oil

2 Tbl fresh lemon juice

1 clove garlic, crushed

1 Tbl fresh mint, chopped

1/4 tsp kosher salt

Coarsely grate carrots. Combine the other ingredients, then add the carrots and toss to coat. Chill or serve at room temperature.

Carrot Ball

3 oz cream cheese

1/2 C shredded cheddar

2 tsp honey

1 1/4 C shredded carrot

1/2 C grape nuts cereal

2 Tbl dried parsley

Blend cheeses. Stir in honey and carrots. Chill. Shape into balls. Combine cereal and parsley. Roll balls in cereal. Serve.

If you want a dessert, you can't go wrong with a carrot cake. The following is a different take on that tried and true sweet.

Ginger Carrot Cake

2 C flour

2 C sugar

2 tsp baking powder

1/2 tsp baking soda

4 eggs

3 C finely shredded carrot

3/4 C cooking oil

3/4 C mixed dried fruit bits

2 tsp grated fresh ginger (or 3/4 tsp ground ginger)

Oven at 350°. Grease and flour cake pans. Stir dry ingredients together, set aside. Beat eggs. Add carrot, oil, dried fruits, and ginger. Add the dried ingredients to this mix. Pour into prepared pan(s). Bake in round pans 30-35 minutes, or until toothpick comes out clean. Cool in pans 10 minutes. Finish cooling on wire racks out of pans.

Frosting

(2 each) 3 oz pkg cream cheese

1/2 C butter

1 Tbl apricot brandy (or orange juice)

2 C powdered sugar

1/2 tsp finely shredded orange peel

Cream the cheese, butter, and brandy together. Add powdered sugar until smooth. Use more or less sugar to get the correct consistency. Add the orange peel. Frost cooled cake.