We harvested most of our storage carrots yesterday with the help of a crew from the Graton Day Labor Center. They grew beautifully and we have so many! We are struggling to figure out where to put them. We have three varieties this year. The first is Yaya, which we have been eating all summer and is sweet straight out of the soil. For longer storage we grew Miami again, which flavor improves with time, and Negovia, which we are growing for the first time but has a lovely floral flavor. When we did our field walk a few weeks again and tasted all of them, it was incredible the difference!
The green grass is sprouting up everywhere, thanks to the soaking rain and warm weather. Each day you can see the rapid growth and it is exciting to imagine green hills again.
This week's pick list:
Basil, Cilantro, Parsley, and Dill
Pick your own Strawberries and more…..
Revolution Bread is available.
Streusel Carrot Muffins, from good to the grain by Kim Boyce
For the streusel topping
1/2 cup flour
2 tablespoons dark brown sugar
1 tablespoon sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
Butter, for the tins
2 cup flour
1/3 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 1/2 cups coarsely grated carrots, about 2 medium
2 ounces (1/2 stick) unsalted butter, melted and cooled slightly
1 cup buttermilk (or 1/4 cup yogurt and 3/4 cup milk)
1 large egg
Make the streusel topping
1. Measure the flour, oat bran, sugars, and salt into a bowl. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal. The more quickly you do this, the more the butter will stay solid, which is important for the success of the recipe.
Make the carrot muffins
2. Preheat the oven to 350°F (176 °C). Rub the muffin tins with the butter.
3. Sift the flours, bran, sugars, allspice, baking powder and soda, salt, and cinnamon into a large bowl. Stir the carrots into the dry ingredients.
4. In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.
5. Scoop the batter into 8 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.
6. Bake the muffins for 32 to 35 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty and their bottoms are a dark golden-brown (twist a single muffin out of the pan to check). Remove the tins from the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These are best eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.