HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

As I wind down the stores of veggies I'd put up last Fall, when the weekly CSA farm share delivery was a routine--not like I'm desperately anticipating these days--I had extra carrots.  Crazy, right? When we eat them with dips, in tacos and meatloaf and burgers and stew . . . and the sweet farm carrot tops are a particular favorite of Crystal the composting guinea pig.

However, excess I had, so excess I put up--by finely shredding then freezing.  And over the winter, we got to enjoy carrot waffles.

I love this recipe because it enables me to measure out all the ingredients in the evening, when I am awake, and then just roll out of bed and heat the waffle iron while my tea is steeping.

You can find the recipe here.

Views: 28

Tags: breakfast, carrots, farm, overnight, share, vegetarian, waffles

Comment by Jennifer on May 12, 2014 at 9:37am

Carrot waffles! What a great idea! Hopefully somebody treated you to these or another homemade breakfast for Mother's Day!

Comment by Kirsten Madaus on May 12, 2014 at 9:43am

Jennifer,

Would you believe we went to Waffle House?!

I did make us McMadaus sandwiches for breakfast (our neighbor brought over eggs Friday evening so we had plenty), but since we had errands to run near a Waffle House I asked to go there for chocolate chip waffles & bacon for lunch.

It wasn't until we were sitting down that I realized it was the second year in a row I'd been to WH on Mother's Day.  Last year my spouse deployed early that morning, and on the way back from the airport the kids and I stopped for chocolate chip waffles and bacon.

Could be a tradition . . .

Then I got to sit on my bum and make clickable collages of garlic scape recipes for today's round up.  Nice day.

Thanks!

Comment by Marianne Smith on May 15, 2014 at 9:08am

YUM!

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