Have you ever had trouble finding a certain brand of produce at your local store? I went in search of Bunny Luv organic carrot products by Grimmway Farms. I didn’t think I was going to find them after my initial disappointment in the local grocery store.
Grimmway farms produces a number or organic products including a full selection of packaged carrots. Grimmway is a California-based company that is dedicated to sustainable farming and high quality, non GMO food. They work hard to promote economically friendly farming and business practices. I can get behind a company like that.
Of all the places I looked for Bunny Luv carrots, I never thought to look at the commissary. The commissary at our local military post recently had an entire remodel which has resulted in a larger selection of produce. I happened to find the entire selection of Bunny Luv products there.
There have been several more places where I have found their products, including the Hyvee near us.
I was pleased to find that the price of their organic baby carrots and cello-packs of whole carrots are about the same price as buying the non-organic brands. There was only a 20 cent difference between the two. Carrots are not terribly expensive to begin with, but it is nice to know that I can feed my family organic produce without breaking the bank.
The flavor and quality of the carrots were excellent as well. The baby carrots were sweet and juicy. They made a great snack and my kids gobbled them up.
My favorite way to eat carrots is in a nice warm soup. Potatoes and carrots go nicely together- they both have a hearty yet sweet taste when cooked to perfection.
Here is my recipe for Country Chowder, in which carrots play a star role:
2 TB butter
1 medium onion, chopped
3 ribs celery, chopped
2 cloves garlic, minced
3 cups chicken, beef, or vegetable stock
4 medium potatoes, peeled and chopped
1 cup carrots, peeled and sliced
1 cup corn
2 tsp dried parsley or thyme
1 tsp dried oregano
2 cups skimmed cream from your raw milk (or purchased half-and-half cream)
1-2 TB flour (you can use cornstarch or tapioca flour)
salt and pepper to taste
shredded cheese (optional)
- In a large pot or dutch oven, saute onion, celery, and garlic in butter until onion is transparent and tender
- Add soup stock, potatoes, carrots, corn, and seasonings. Bring to boil.
- Slowly add 1 cup of cream
- Add 1 TB flour (2 if you want your soup really thick) to the remaining cream. Whisk to combine.
- Add the cream/flour mixture to the soup. Bring to boil once more. Turn down heat.
- Check to make sure potato and carrot are done. Cook to desired thickness.
- Add salt, pepper, and cheese to taste.
Disclaimer: Natural Family Today received a free coupon for a Grimmway Farms product in exchange for this review.