Although it isn’t quite carob season yet, I’m already gearing up for it, especially now that I have a nice new food processor which is going to make turning the pods into powder a breeze! Those dark brown pods are just loaded with nutrients, they are naturally sweet, which means that when using them in baking you can use less added sugar, and best of all, they can be picked for free!
Read more about harvesting and using carob in my latest Mother Earth News post:
“Carob trees grow all over Israel (and in similar climates), and the dark brown pods can be picked in the summer. They keep extremely well, so you can pick a big bunch and then process it at your convenience. Make sure the pods you pick are ripe. They are supposed to look and feel dry and to come off easily from the tree. Choose the biggest, shiniest, healthiest-looking pods.”
Image above: carob powder in the process of making.
