Carrots

I planted our third planting of carrots today. Marked them with over seeding of radishes. I'm trying out a new variety from Amsterdam, along with our standard candy carrots. Planted about 500 feet of row in a double row.

Schrodinger's Carrot

While we are thinking about paradoxes, there is a famous thought experiment in quantum mechanics called Schrodinger's cat, in which a cat is sealed in a steel box and through a random atomic decay is either killed or spared. In this theoretical experience the cat is purported to be simultaneously alive and dead. Not to worry, no cats are killed, this is just a hypothetical discussion that very smart atomic physicists have.

Well I think there is a garden phenomenon that is equally as random to think about. I call it Schrodinger's Carrot. It goes like this..

Bacteriavore

The human body has approximately 100 trillion bacteria in our intestines. This is a number 10 times greater than the total number of human cells in the body. We are vastly out numbered by our intestinal flora. The metabolic activities of these bacteria are similar to that of an organ to process our food. It is interesting to note that these gut bacteria have a combined total of 100 times as many genes as there are in the human genome. Somewhere between 200 to 1000 different species live in the intestine.This is an extremely beneficial symbiotic relationship. These bacteria ferment unused energy, train the immune system, prevent the growth of pathogenic bacteria, produce vitamins and provide a host to store fats. This baterial culture is call the human microbiome. I submit the host to this genetically enriched culture is a bateriavore (look it up, this is actually a word).

It is important to understand these special bateria as we consider our food system. The human microbiome has typically dined on whole, natural and traditional foods. The processed and manufactured foods of our current generation are foreign to our microbiome and frankly the other microbes in our world as well.

Shallot, Carrot, and Parmesan Fritters

Shallot, carrot and parmesan fritters are a delightful start to any meal. They are smaller more bite sized, but remind me a lot of apple fritters, with a deliciously different flavor. The extra egg and tablespoon of baking powder make a very light fritter. Shallots and carrots are in good supply at our farmers market booth year around.

Ingredients:

• 1/4 - 1/2 lb shallots, diced
• 1 cup grated carrots, use our candy carrots for a sweeter fritter
• 1 1/2 cup flour, this does not have to be a wheat flour
• 2 tbsp butter
• 1/2 tsp. salt
• 1/2 tsp fresh chopped thyme
• 2 tbsp baking powder
• 2 large free range eggs, beaten
• 3/4 cup milk
• 3/4 cup parmesan cheese, grated
• 1/4 tsp black pepper, fresh ground
• coconut oil for frying

Instructions:

• Saute shallots with butter over medium heat until golden and sweet, that should take about 6 minutes. Remove from the heat, then cool to room temperature. Combine dry ingredients and wisk in the egg and milk and mix until smooth. Stir in the shallot mixture, cheese and pepper. Adjust flour to a thick consistency.
• Heat oil to 350F. Scoop the batter in tablespoon quantities into the hot oil and cook until golden, about 1-2 minutes. Drain to paper towels and keep warm while you cook the remiaing batter. Season and serve.

Optional Dipping Sauces:

• Combine 1/4 cup of raspberry jam with 2 tablespoons apple cider vinegar and 1 teaspoon dark sesame oil. Mix together.
• Combine 1/4 cup of jalapeno jam with 2 tablespoons apple cider vinegar, and 1 teaspoon olive oil. Mix together.
• Combine 1/4 cup poblano relish, 1/4 cup raspberry jam and Greek yogurt.  Mix together. This was my favorite and what I used when I made fritters.
• The fritters would also be great with a sugar glaze or powdered sugar.