It's a bird...It's a plane...It's the Flying Carrot!

To end the year on a festive note, the Flying Carrot participated in the Festival Lights Parade in downtown Colorado Springs! The bus was decked out in veggie lights and volunteers dressed up in fruit and vegetable costumes. Two large speakers were mounted to the roof and we blared Christmas music. In my opinion, we were the most unique float in the whole parade line-up! We could not believe how many people attended this event and found it to be excellent exposure for the Flying Carrot! We couldn't help but smile and laugh as we heard the children shout "Food!" or chant "Carrot, Carrot, Carrot!" 

Not only was this a great way to end the year, but it put us in an excellent position to continue our work in the new year. Our goal is to incorporate new activities and educational curriculum. We would also like to fulfill our vision of increasing access to local food by providing/selling local, seasonal produce. So keep an eye out for the Flying Carrot in 2013! If you have any comments or suggestions, please leave them here. Thank you and Happy Holidays!

Girls on the Run

On Saturday, November 27, the Flying Carrot 'flew' down to Venetucci Farm for the Girls on the Run 5K Race. What a fun event! Similar to the Waldo 5K, we prepared for cold weather bringing warm soup and biscuits, and what do you know it was a hot day! Despite this, the warm winter squash soup and sweet potato biscuits were a hit and enjoyed by all. See the previous posts for the soup and biscuit recipes. Girls on the Run seeks to inspire girls aged 8-13 to be "joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running." What a great experience it was to teach some of the race participants about fueling up for running and other exercise activities. Additionally, not only were we able to educate about eating seasonally and locally, we were able to close the loop and sell winter squash and garlic grown at Venetucci Farm! 

Sweet Potato Biscuit Recipe

"Questions of science, science and progress... No one ever said it would be so hard, I'm going back to the start."

-Coldplay, The Scientist

I often think of these lyrics when pondering on issues of sustainability. So many things in this world were developed to make our lives easier, but when I stop to reflect, it seems that these inventions often make things harder and more complex than we ever thought or expected them to be. These thoughts came into my mind as I was grinding dried corn into cornmeal using a grain grinder. Though not old fashioned by any means (if I was really going back to the start, I'd be using a stone mortar and pestle), using the grain grinder and my own arm strength was hard work! This made me so appreciative of the product I did get, it was suddenly special and valued. Something to think about next time you're at the grocery store...what kind of work went into producing this food product? Who made it? Where does it come from?

Sweet Potato Biscuits

1 large red-skinned sweet potato or yam, baked or steamed

1⅓ cup all-purpose flour

⅔ cup cornmeal

½ tablespoon baking powder

½ teaspoon salt

½ cup butter, chilled and cut into pieces

½ cup buttermilk

¼ cup pure maple syrup

½ cup pecans, toasted and chopped

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
2. Slice cooked sweet potato in half and scoop out flesh into bowl. (Alternately, I peeled the sweet potato, cut into pieces, and steamed until tender enough to mash.) Add buttermilk and maple syrup and set aside.
3. Combine flour, cornmeal, baking powder, and salt in the bowl of a food processor, then pulse to combine. Add in butter, a few pieces at a time, pulsing to combine. Add in potato mixture and pecans, blend to combine. Note, all this could also be done by hand.
4. Shape biscuit dough into an 8½-inch square and cut into 16 pieces. Transfer biscuits to prepared baking sheet and bake for 20 minutes, or until biscuits are golden brown.
5. Serve warm with butter and/or honey as a side to breakfast, soups, salads, etc.

Recipe adapted from epicurious.com by Auguste Escoffier School of Culinary Arts