The carrot has a thick, fleshy, deeply colored root which grows underground. Feathery green leaves emerge above ground.
|After you wash and towel dry the carrots: cut the leaves off and wrap them in plastic. Store them in the coolest part of the refrigerator. This will prevent moisture loss and keep them crisp! Store away from apples, pears, and potatoes; these items will leave the carrot tasting bitter.
||However you eat them, eat a lot of them. They are full of antioxidants and pro-vitamin A carotenes. Try shredding carrots, apples, and beets together and enjoy as a salad.
What else is in your bag? Back to this week's harvest guide!
Orange-honey glazed carrots
- 1 pound carrots
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- 1 ½ teaspoon kosher salt
- ½ teaspoon minced fresh ginger
- ½ teaspoon grated orange zest
- ¼ cup orange juice
- ¼ teaspoon freshly ground black pepper
Cut carrots diagonally in 1-inch-thick slices. You should have about 2.5 cups of carrots. Place ¼ cup water, the butter, honey, 1 teaspoon of salt, and the ginger in a large sauté pan and bring to a boil. Ad the carrots, cover, and simmer over medium-low heat for about 5 minutes. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and about ½ teaspoon of salt, to taste.
Gingered Carrot Soup
(serve with rice)
- 1 pound carrots
- 2 cups water
- ½ tablespoon butter or oil
- ¾ cup chopped onion
- 1 medium clove garlic, crushed/minced
- 1 tablespoon freshly grated ginger
- ¾ teaspoon salt
- 1/8 teaspoon of each of the following: cumin, ground fennel, cinnamon, allspice, dried mint
- 2-3 tablespoon lemon juice
- ½ cup lightly toasted cashews
Peel and trim carrots to 1-inch chunks. Put in medium saucepan over medium heat with water, cover and bring to a boil. Lower heat and simmer until very tender (10-12 minutes).
Meanwhile, heat oil or butter in a small skillet. Add onions and sauté over medium heat for 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low, sauté for 8-10 minutes, until onions are very soft. Stir in lemon juice.
Use a food processor or blender to puree everything together (including toasted cashews). Do this in several batches. Put puree into a kettle and heat gently before serving.
This is a traditional punjabi dessert made with carrots and milk. It is delicious warm or cold, and especially delicious with carrots straight from the farm.
- 2 cups shredded carrots
- 2 cups milk
- 3 T butter
- 1/4 cup sugar
- 1/2 t cardamom powder
- 6 chopped roasted cashews, to garnish.
Boil the milk over medium-high heat in a non-stick pan until it is reduced to about 1 cup. Stir often to ensure the milk does not scorch in the bottom of the pan. Set aside.
Melt butter in a frying pan over high heat. Add shredded carrots and stir-fry for 7-8 minutes. Carrots should be tender and slightly changed in color.
Add the milk and cook until the milk is reduced and absorbed. This will take about 8-10 minutes. Add the sugar and cardamom and stir another 3-4 minutes until the halwa starts to pull away from the sides of the pan.
Spoon into bowls and garnish with cashews.
Roasted Carrots with Orange Brown Butter Sage Sauce
- 4 lbs carrots
- 2 T olive oil
- salt and pepper
- 1 stick unsalted butter
- juice from an entire orange
- 4 T brown sugar
- about 10 leaves fresh sage
Preheat oven to 350.
Place carrots in a roasting pan, and toss with oil, salt and pepper. Roast for 35-45 minutes, or until fork tender. While they are roasting, melt the butter in a saucepan and cook until browned and nutty. Add the sage and orange juice (be careful, it will bubble up). Add brown sugar and continue to cook for 2 minutes or until syrupy.
Remove carrots from oven and arrange on a platter. Drizzle the orange brown butter over them, and serve.
From Tyler Florence's "Real Kitchen"