Carrot Dogs on the Grill
It’s summertime and the livin’ is easy……… It wouldn’t be summer without hot dogs and hamburgers right? No, not your traditional variety
something a littler fresher, a little healthier, and so much more delicious: Carrot Dogs. I must confess,these are not my invention. I tasted my first dog almost 5 years ago in the Brooklyn backyard of my dear friends Kristina and John. These were John’s specialty and I have to say they have haunted me ever since. So hot dog like (but in a good way) and so easy. John generously shared his recipe which I think originated at a place called Mr M’s pub in Omaha Nebraska. It isn’t a crunchy veggie place just a regular pub that happens to have carrot dogs on the menu.
Seeing these on a traditional menu is one of those things that makes my heart sing. I have tweaked the marinade a bit, so that it has just the right amount of salty and spicy. One of my favorite ways to have these is with homemade sauerkraut and mustard. Yum. They can be grilled or not it is up to you but it IS summer after all, so fire up the barbie while you can and enjoy this happier healthier dog.
Carrot Dogs
6 medium sized carrots, with the ends cut off
Marinade:
Whisk together
1 cup Nama Shoyu (available at most health food stores) you can sub low sodium soy sauce if Nama Shoyu is not available
1 cup water
1/2 cup rice vinegar
1/4 cup sesame oil
1 tbsp grated fresh ginger
1 clove of minced fresh garlic
Directions:
Steam the carrots until they are tender; you should be able to pierce them with a fork.
They should be cooked through but still be a little “al dente”
When tender, drain the carrots and place in an ice bath. Drain again.
Transfer the carrots to a glass storage container. Pour the marinade over the carrots and refrigerate. 4-6 hours or overnight is best.
Remove from marinade and serve, or place on grill for about one minute.
Spring has officially sprung. The bulbs are peaking up through the cold ground, buds are visible on the apple trees, and the birds have started chirping. From the moment we spring forward into daylight savings time, my mind turns to thoughts of planting our vegetable garden. There is nothing quite like walking out into the garden and eating something freshly picked. I could not LIVE without it. At this time of year cold hardy seeds can start to be planted. Cold hardy seeds would be any kind of pea or lettuce, leafy greens like kale or spinach. It is a great way to get out of winter hibernation and start thinking warm weather. Bartlett’s Farm has a wonderful selection of all kinds of organic seeds to choose from. With the garden center now officially open, browsing though the seed packets and chatting with some of the super knowledgeable garden staff is sure to inspire. If you haven’t done so already think about designating a small corner of your garden to edible plants. It is easy to build a raised bed from scrap wood or a pre made kit, then start planting your favorites. Maybe you don’t have room for a raised bed and can’t bear to give up your flower bed? A dear friend of mine plants his flower garden by intermingling his favorite herbs and vegetables throughout the patch. It is a truly beautiful and unique way to plant. It is easy to be overwhelmed at first when thinking of planting a vegetable garden, start small and branch out from there. If seeds aren’t your thing, think about edible landscaping. Why not plant a fruit tree, or a blueberry bush? The time and effort spent digging will be well worth it when you can pick a fresh apple and taste the difference. I was asked once to name my favorite vegetable. I started by saying asparagus. Of course anyone who knows me knows that it is impossible for me to choose just one. My favorite is ususally the one that I have just finished planting or eating. I probably picked that initially because when I think of asparagus I remember digging the trenches with my husband ( it took hours), I remember being covered in mud (it was cold and wet), I remember seeing the first stalk emerge in the spring and I remember waiting 3 years to eat any (I forgot about that part). The first stalk I ate was the most delicious stalk of asparagus I had ever tasted. We planted it together, we waited, we were patient. There is a real joy in growing your own food. Great stories emerge, laughter ensues, and a delicious meal is sure to be had by all. Happy Spring. Happy planting! A great resource for pre-made raised beds: 
The food we choose to EAT is one of the most important decisions that we can make when it comes to maintaining our health. The more fresh fruits and vegetables that we can incorporate into our diet the healthier we will be. In fruits and vegetables there is a life giving element that exists: enzymes.
Chia seed is an ancient superfood. It is a member of the mint family: Salvia Hispanica. The little seeds were once a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans of the southwest. Chia is actually the Mayan word for strength. The seeds were used by these ancient cultures as energy food, especially for their running messengers. In the southwest United States chia seeds became known as “Indian running food.”
