One of my kids' self-appointed jobs at the farmers' market every week is selecting our carrots. Prior to living in California I had only known one color of carrot: orange. But after I moved here and started buying my food at farmers' markets I was introduced to a wide variety of fruits and vegetables beyond my wildest imagination, among them yellow and red carrots -- who knew? They're incredibly sweet and vibrant, and my family loves them.
In addition to Kenya and Chloe's desire to help pick the produce we eat, they also have an opinion about which vendors' produce they like best and from whom they prefer buying. Chloe is besotted with an organic farmer who she thinks sells the best carrots ever -- and they happen to be bright orange.
One day while trying to think of something to make with them, we decided to grate a few and add them to pancake batter. I love the idea of serving these orange-ish pancakes for Easter and topping them as we did with honey cream cheese instead of maple syrup. It turns this dish into a breakfast version of carrot cake that will make all your bunnies feel like hoppin'!