14B Wednesday, Feb. 29, 2012 Bulletin, Record, Progressive, Reporter
the artists' hi
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Valentine's Day passion broke
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Bay Guardian, San:Francisco viewer:fi
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This month's opening
promises no less, Lucinda
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I I III I I,I II IIII II I I II
WOOD, from page 1B
"Prince's Plume and Claret Cup"
"The Way Home"
Photos of artwork courtesy Lucinda Wood
Food on the Table: Carrots
Heather Hunsaker
Chef
foodonthetable.com
For generations, kids have
watched Bugs Bunny gobble
up pound after pound of
carrots. And while many wiU
always associate the carrot as
"rabbit food," there are plenty
of reasons we should all be
gnawing on this super food!
Carrots originated over 3,000
years ago in Central Asia and
were originally white, yellow
and purple in color. Their first
use was strictly for medicinal
purposes and it was not until
the 1600s that the Dutch devel-
oped the orange carrot for
consumption. Today, carrots
are grown worldwide in a
variety of colors, and while
they are available year-round,
they are at their peak from late
summer to early spring.
Rich in beta carotene,
vitamin A, antioxidants and
fiber, carrots are a powerful
food! They are a naturally
fat-free food and are low in
calories, sodium and choles-
terol. Research has shown that
eating carrots as Part of a
healthy, well balanced diet can
protect against stroke, heart
disease, cancer and various
vision diseases such as
glaucoma.
When purchasing, look for
carrots that are well shaped
with smooth exteriors and
bright leafy green tops. If
purchasing carrots without the
tops attached, look for stems
that are not dark in color.
Avoid carrots that are cracked
or those that are limp or
rubbery.
Carrots are a firm vegetable
that, if stored properly, will
keep for about two weeks.
Carrots should be stored in the
coolest part of the refrigerator
in a dry plastic bag. To keep
carrots fresher for longer,
remove the green tops before
storing and avoid storing
carrots with apples or pears, as
these fruits emit ethylene gas
that will cause the carrots to
become bitter.
Carrots can be enjoyed in a
variety of ways; however,
before consuming they should
be gently scrubbed. Carrots are
a delicious and nutritious food
that can be eaten raw or
cooked.
Carrots are unique, com-
pared to other vegetables,
in that they lose very little
nutritional value during cook-
ing. In fact, cooking carrots
causes their tough cellular
walls to break down, which
allows certain nutrients to be
better absorbed by the body.
Orange, dill, cumin, rose-
mary, cinnamon and coriander
are all flavors that pair well
with carrots. Add carrots to
salads, soups, stews, casseroles,
stir-fries and even baked goods.
French fries are a popular
side dish for both kids and
adults, but these carrot fries
are a flavorful, healthier alter-
native!
Carrot Fries
Prep time: 10 minutes
Cook time: 30 - 35 minutes
Serves: 4
Ingredients:
1/2 tablespoon dried dill weed
1/2 teaspoon each salt and
freshly cracked black pepper
1/4 cup butter
5 - 6 large carrots
Directions:
Slice the carrots into french
fry-sized pieces and place on a
cookie sheet lined with
aluminum foil or parchment
paper.
Melt butter and pour over
ca rrots.
Season carrots with the dried
dill weed, salt and black pepper.
Bake at 400 degrees for 30 -
35 minutes, adjusting cooking
time if you want the carrots
softer or "crispier."
