Starting today, I'm going with "Less is More" as the new mantra for this blog.  It came to my attention (from another blogger) that all the time and energy spent on writing daily posts (or 5x a week) might be falling on deaf ears.  Readers (like you!) are in blog-post overload. Recipe overload. Pinterest overload. You need some time to digest (and cook) all the wonderful recipes I'm publishing/creating for you. And you like the posts you do read to be meaty, well thought-out, and informative. So, I took the question to Facebook, and you, my actual readers, agreed.  Three times a week seems like the perfect balance for you AND for me.  So for the next month or two, I will be posting three times a week - on Mondays, Tuesdays, and Thursdays... and including a new (fantastic) recipe in each post.

Introducing Orange Glazed Carrots:

I recently took Babycakes to the local organic farm near our house to pick berries, and while we were there we bought these beautiful veggies from their barn/store (purple and yellow "green beans", tiny purple onions, and the brightest orange carrots you've ever seen):

I love supporting the local farm and look forward to spending more time there in the future!

I decided these particular carrots needed to be made into something sweet and savory.  Glazed, but not covered in brown sugar? I was up for the task.  I wasn't sure how they'd turn out, but was pleasantly surprised!  I'm sure the 1.5 Tablespoons of real butter helped :)

Beautiful and sweet, just like Babycakes.

A perfect low-sugar, but savory, side dish that even a veggie-hating hubby will love.

Questions:

• Do you like getting local produce, from farmers' markets or farms?
• Any low-sugar recipe requests? (I'm working on a few current requests: pumpkin bread, baked beans, and carrot cake! - to share with you over the next few weeks!)