Beta carotene season
The rich orange hues found in winter squash, carrots and pumpkin are compliments of beta carotene. Beta carotene converts to vitamin A (retinol) in the body. It keeps our eyes and skin healthy and works to strengthen our immune system.
Interestingly, salmon and flamingos get their beautiful pink color from eating massive amounts of beta carotene rich algae. Although harmless, humans who ingest huge amounts of carrots or pumpkin might notice an orange tinge on their palms or bottoms of their feet. This is just a bit of trivia and shouldn’t keep you from appreciating the fall harvest of beta carotene. Enjoy!
CARROT AND BLUE CHEESE SCONES
Instead of the usual carrot cake (although I do love a good carrot cake), try baking carrots into some savory scones. This recipe comes after a long, intense intro (as with most of the posts on this blog), so if you are pressed for time, you’ll want to scroll down to the bottom to get to the recipe. I haven’t actually made this one yet, but plan on trying it out with this week’s carrots. I have cooked a lot from this blog, and have yet to be disappointed with any recipe.
HOLD ONTO THOSE CARROT TOPS!
Before tossing them into the compost, consider turning them into pesto or a warm salad with chick peas. The recipe link also includes a recipe for juicing them, if you have the right equipment.