Monday, March 29, 2010
This one is going to be short and sweet (pun intended). I recently received a copy of "Morning Glory Farm and the family that feeds an island," by Tom Dunlop, so I'm going to be testing some of the recipes in upcoming days.
Morning Glory Farm is the largest of nearly 30 farms on the tiny island of Martha's Vineyard. The Kitchen Genius and I visited the farm the summer before last and were incredibly impressed with what the Athearn family has managed to create in their 30 years at farming. Morning Glory is now a thriving multi-generational business that really does provide food for the entire island at their farm stand, in restaurants, and they even have a section at the local grocery store.
This is more than just a cookbook. In addition to 70 mouthwatering recipes, author Tom Dunlop tells the fascinating story of the history of the farm, and photographer Alison Shaw's stunning photography will make you want to place this book on your coffee table instead of hiding it on your cookbook shelf.
I chose an easy recipe to test first. This time of year fresh veggies are kind of scarce on Cape Cod, but there are always some organic carrots in my crisper for soups and stews. I don't usually think to cook them as a vegetable side dish, but this recipe has changed my mind.
These carrots are as good as candy. Not kidding. I've made glazed carrots before, but I always boiled the carrots in plain water first and then added the maple syrup and butter after draining them. Big mistake. Cooking the carrots with the maple syrup and butter truly infuses them with a sweet flavor that is amazing.
If this is what they do to the common carrot, I can't wait to try the other recipes in the Morning Glory cookbook...
Maple Glazed Carrots
2 1/2 pounds carrots, peeled and sliced on a diagonal
1/2 cup water
1/3 cup maple syrup (only the real stuff please)
3 tablespoons butter
Salt and Pepper
Pinch cayenne pepper
Grated orange peel
Combine all ingredients (except orange peel) in a large saucepan or skillet and cook until the carrots are fork tender, about 15 - 20 minutes. Add more water if needed during cooking.
Garnish with grated orange peel.