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Recipes

Carrot Cake Pancakes

9/10/2021

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​By: Kelley Dillon
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Ingredients 
Pancakes:
  • 1 1⁄4 cups flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1⁄4 tsp salt
  • 2 Tbsp brown sugar
  • 1⁄4 cup oats
  • 2 cups carrot, grated
  • 2 apples, diced
  • 3⁄4 cup milk
  • 1 Tbsp sunflower oil
  • 1 1⁄2 tsp vanilla extract
  • 2 eggs, beaten
  • Maple syrup
Directions:
  1. Combine the dry and wet ingredients in separate bowls. Add dry ingredients to the wet ingredients. Whisk until combined.
  2. Coat a nonstick skillet with oil. Over medium heat, scoop 1⁄4 cup of batter into the skillet. Cook until tops bubble and edges are slightly brown. Flip and cook until golden brown. Repeat with remaining batter.
  3. Top with maple syrup and enjoy. 

Carrots have a sweet, mildly aromatic flavor 

Selection tip: Select bright, firm, and crisp carrots 

Storage tip: Refrigerate in a loose or open plastic bag

This recipe was inspired by our CSA which included carrots from Enos Bontrager.

"Make half your plate fruits and vegetables."
- Dietary Guidelines for Americans, 2020-2025 
Enos Bontrager is an Amish farmer. In addition to being certified organic, they forgo motorized mechanical equipment. They rely on teams of horses and true grit to plant, raise, and harvest their products that are made available to the community by Sprout.

The social determinants of health are the 
economic and social conditions that influence individual and group differences in health status. This includes the ability to access and afford nutritious food. 

Carrots are a root vegetable in the parsley family. The natural season is late summer and fall, but they may be harvested throughout the winter. Two types exist: wild and cultivated/ domesticated carrot. There are several hundred varieties of orange, purple, yellow, and white colors.

Carrots are an excellent source of vitamin A, as well as vitamins B6, B7, 
C, K, and minerals potassium and magnesium. Vitamin A promotes eye, skin, and immune health. 
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No Fuss Frittata

7/21/2021

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Recipe by: Kelley Dillon and Jenny Breen
Print Recipe
Ingredients
  • 6 eggs, beaten
  • Salt and pepper to taste
  • 2 Tbsps fresh or dried herbs on hand
  • 2 Tbsps sunflower oil
  • 1⁄4 cup onion, diced
  • 1⁄4 cup zucchini, diced
  • 1⁄4 cup mushrooms, diced
  • 1⁄4 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1⁄4 cup of your favorite cheese 
Directions
  1. Preheat oven to 350 F. In a bowl, beat the eggs, salt, pepper, and herbs.
  2. ​Add onions, zucchini, mushrooms, garlic, and 1 Tbsp of oil over medium heat in a medium skillet and sauté for 2 minutes. Then, add to the egg mixture.
  3. Add 1 Tbsp of oil to an oven-safe skillet to coat the bottom. Pour the egg and veggie mixture into the skillet and sprinkle cheese on top.
  4. Bake for about 12 minutes, until firm and puffy. 

Tomatoes taste slightly acidic and have a fresh, pungent smell.

Storage tip: Store tomatoes at room temperature. 

This recipe was inspired by our CSA which included cherry tomatoes from Twin Eagle farm.

"We are charged with taking care of the land for future generations."
- Arlene Jones, Sprout
Sprout has worked with Amish farms for over 10 years. Amish farms are dedicated to sustainable and organic growing practices. Twin Eagle is a certified organic farm which means they do not use pesticides or other chemicals.

Conventional growing practices use pesticides in the growing process
which are toxic to soil and humans. Damage to soil impacts the soil quality which diminishes nutrient quality of the food it's grown in. When pesticides are consumed, it is stored in the body and can cause irreversible damage. It is important to wash tomatoes and other vegetables carefully and select organic, if possible. 

Although tomatoes are typically red when ripe, they actually come in an array of colorful varieties. They don’t have to be uniformly colored to be delicious either. Tomatoes are technically a fruit, but their savory taste ensures they are used more as a vegetable. Delicious, nutritious, and versatile, tomatoes are a part of every cuisine in the world.

Tomatoes are a good source of potassium, vitamin C, vitamin K, vitamin A, and the phytonutrient carotene lycopene. Phytonutrients are nonessential nutrients but provide significant health benefits. Phytonutrients are chemicals produced by plants to stay healthy and colorful. They improve immune health and reduce inflammation. 
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