Comments on: Day 114: Moroccan Braised Carrots, Squash & Chick Peas over Couscous

By: | dinner with Julie

| dinner with Julie — Thu, 23 Apr 2009 05:30:35 +0000

[...] One Year Ago: Moroccan Braised Carrots, Squash and Chick Peas over Couscous [...]

By: Rose

Rose — Mon, 28 Apr 2008 03:51:30 +0000

Hi Julie,

I have made the Moroccan braised carrots,squash and chickpeas twice since you posted it. My family all loved it and it’s got to be one of the healthiest and easiest meals to make!! Will try it with the couscous (I’ve never tried it) but did it with brown rice instead.

Thanks for all the great meal ideas…..Rose

By: maplesugar

maplesugar — Thu, 24 Apr 2008 17:27:35 +0000

I love carrots, and they’re a fave amongst my three kids so Thank you! I look forward to the City Palate article. My 2 cents: Lunds carrots are my personal fave, they’re somehow sweeter than the average and I appreciate that they’re organic & locally grown. Unfortunately, they’re SO popular they had to close their stall at CFM til the new crop arrives…which with all this snow could be awhile. 2nd fave are BC grown carrots that Planet Organic gets in sometimes, but I haven’t seen those in a month or so either.

As always, thanks for the recipes

By: Dana

Dana — Thu, 24 Apr 2008 12:40:41 +0000

Julie,

Your post reminds me of a question that has been lurking in the back of my mind for the last 8 years (that’s how long my son has been in school BTW). How long does it take for fruit gases to act on carrots? Can the time between packing a school lunch and it being consumed be long enough?

I’ve always meant to experiment with fruit and carrots to find out but never took the time. Did you come accross any info in your research?