I hope you don’t mind, I’ve taken the liberty of sharing a new-to-me book with you today. Periodically, you’ll find books that highlight whole foods, cooking themes, and all sorts of culinary capers under my “inspired” category at the top right hand of my blog. I do this in hopes that you or someone you know might consider the additional reading to your repertoire.(!) Besides, what’s cooler than reading a book about creepy carrots?
It was in the vendor round circle at a South Sound Food Summit held on the campus of the University of Puget Sound last year, when I was first introduced to the Readers to Eaters publishing group. Curious, I began a conversation with Philip Lee, founder, to find out how the program began and what the objectives were. Fascinated by the premises and the passion behind the program I knew that someday, I would be sharing various books on this site. Having two little children of my own and one who falls into the “picky eater” category i.e.: foods cannot touch, no casseroles, mixed foods, taste everything with speculation and in trepidation, keep with the same “safe” standby’s, in other words, never, EVER, branch beyond the basics, (do you have one of these?) it’s nice to have books to read together as another avenue of exploring foods in a “safe” environment.
Essentially, we all have some baseline knowledge that great learners need to fuel their bodies with good food. If you ever took the SAT’s in high school you can recall a teacher or parent admonishing you to “eat breakfast.” Rightfully so. Food is fuel for the body as much as it for the brain. In order to function well, it needs energy to operate. Readers to Eaters has taken this concept and combined it with literacy promotion. They are a dedicated group of people whose aim is to promote food literacy “from the ground up“. Needless to say, these two concepts go together like peanut butter and grape jelly on white bread. Giddy over the idea that someone had combined my two favorite pastimes, eating…reading…reading…eating, into one mission was to me, the bees knees. Of course, my unquenchable appetite for books got the better half of me and I walked away spending more than a lions share on new reads for my own children in conjuncture with my nutrition education students.
One of the books that I walked away with that day was Creepy Carrots, by Aaron Reynolds and Peter Brown. A witty story about a rabbit named “Jasper” who happens to love carrots almost as much as my son Ryder. Jasper likes to yank, pull, and rip carrots from the ground on his way to and from baseball practice. One day, the carrots were fed-up with Jasper’s indulgence and began to follow him. Having enough of the carrots creeping, Jasper finally devises a plan to keep the stalking carrots at bay.
If you have little one’s of your own or you work in a profession that influences young minds, I encourage you to check-out this book from your local library or purchase it for at-home reading. It’s a fantastic read to incorporate into the halloween season. Then, when you are done reading the book, talk about where carrots come from. Did you know that carrots come in all different shapes and sizes? Learn together, plant carrot seeds, and watch them grow! Whatever you do, remember to make these lemon thyme creepy carrots – they’re so good!
Jasper was about to help himself to a victory snack…when he heard it.
The soft…sinister…tunktunktunk of carrots creeping.
Later that night, as Jasper lay in bed, he heard it.
Terrible, carroty breathing.
And there, on his wall!
“Creepy carrots!” he shouted.
By the end of the week Jasper was seeing creepy carrots creeping EVERYWHERE.
Jasper hatched a plan.
And as the sun finally set, the carrots of Crackenhopper Field…cheered!
Lemon Thyme Creepy Carrots // serves 4
2 bunches rainbow carrots (about 12 carrots)
3 tablespoons olive oil
Salt and pepper to taste
Juice of one lemon
1 tablespoon fresh thyme
Preheat the oven to 400 degrees F.
Peel and cut the carrots in half lengthwise. Toss them in a bowl with olive oil, salt, and pepper. Transfer them to a sheet pan in a single layer and roast for 20 minutes. Toss again with fresh squeezed lemon juice and thyme. Serve and enjoy!