Today at the Challengers Boys and Girls Club, Matt brought in a bunch of heirloom carrots in all the colors Mc Grath Family Farm offers: yellow, purple, and different shades of orange. It was fun to see how incredulous their reactions were to this vibrant color spectrum., and with these carrots the children made KETCHUP! “why don’t we just use tomatoes?!”. Well the truth is because we had a whole lot of carrots here at the kitchen. We roasted some purple and golden fingerling potatoes from Weiser Farm for the “french fries” to dip this ketchup in.
Yes, you guessed it, they loved it! Try it with your children and dip raw veggies in or use as a spread on sandwiches. You can even thin it out with some orange juice and olive oil to make a bright salad dressing. Here’s the recipe, super simple:
3 lbs peeled, diced carrots
1 cup apple cider vinegar
1/2 cup raw sugar
2 tablespoons all spice
1/2 cup white onion/shallot, chopped salt to taste
Boil carrots and onions in salted water until tender, strain
Puree carrots with remaining ingredients until smooth
Keep covered in refrigerator and it will last a couple of weeks.