A lot of us gathered at Edgewater and Riverview farms on Saturday to glean carrots, potatoes, and apples for Willing Hands. I worked with the carrot crew; there were giant carrots, baby carrots, purple, and yellow, and orange carrots. We picked 1,000 pounds of carrots! Pooh Sprague encouraged us to take some of the remaining carrots home.
What to do with this bag of carrots? I’d been hankering for pumpkin pie . . . how about a carrot pie? I used my standard recipe for Maple-Pumpkin Pie. Wow, it was delicious! (And everything but the spices was local!)
Maple Carrot Pie (You can use sugar pumpkin, squash or carrots interchangeably. You can also skip the crust and make pudding.)
1 1/3 cups steamed, mashed carrots
1/2 cup + 2 Tablespoons maple syrup
1 1/4 cup milk
1 T. flour (I used Butterworks w.w. bread flour)
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. powdered ginger
1/2 tsp. salt
1 uncooked 9-inch pie shell
Blend all ingredients. Pour into pie shell. Bake at 350 degrees F for 45 minutes or until firm in the middle. Serve with local whipped cream or ice cream.