Yes, we are fortunate – being elderly and vulnerable we can get slots at supermarkets but we do miss being able to choose our own fruit and vegetables. The two of us can cope with a 2.5 kg bag of potatoes if we keep the potatoes cool and in the dark but 1 kg of carrots is just too much.
OK – so I’ve made carrot and orange soup, had sliced carrots as a vegetable and spiralized some with the remains of a courgette to make a pretty combination of carrot and courgette spaghetti as a vegetable but there was still 1/3 of a bag left. You can order some single fruits and veggies but you can’t choose the size. I ordered a leek and the one I was sent was a foot long and nearly 1½” in diameter. Almost half was composed of dark green earthy tough leaves. I would never have chosen it, had I been able to go to the supermarket in person.
My English granddaughter is a great Vegan cook and sends me images of her very professional looking bread. Not to be outclassed, I got down my Bread book by Christine Ingram and Jennie Shapter to look for something new. To my delight I found their Carrot and Fennel Seed bread. Absolutely delicious. I reduced the amount of seeds to 1 teaspoon but I think when I make it again I’ll omit the seeds.
My Carrot Bread will now join my Beetroot Bread and Square Challah fun loaves.
CARROT AND FENNEL SEED BREAD
Made in breadmaker on Basic Program
500 gm strong white flour
2 tab vegetable oil
2 teasp clear honey
200 gm grated carrot put in the machine in an even layer
2 tab skimmed milk powder
1½ teasp salt
210 ml water
1 teasp fennel seed (if liked)
1½ teasp dried yeast