carrots

CSA members, Newsletters, Recipe

Tuscan kale and fava bean soup


  • Servings: 4-8
  • Difficulty: medium
  • Print

Ingredients

  • 2 tablespoons olive oil
  • 1 bunch tuscan kale, cut into 1/2 strips
  • Fava beans, shelled
  • 1 onions, coarsely chopped
  • 1 carrot chopped
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 TBSP tomato paste
  • 1/4 cup finely chopped parsley (save some for topping at the end)
  • 5 cups vegetable or chicken broth
  • 2 qt water
  • Parmesan
  • Salt and pepper to taste
  • 1 lb Italian sausage (optional)

Directions

  1. Heat oil over medium heat in large pot. Add onions, carrots and salt. Sauté until tender, about 5-8 minutes depending on how finely you’ve chopped them.
  2. Add garlic and tomatoes and return to fragrant simmer.
  3. Add water + broth, tomato paste, parsley. Bring to a boil and simmer 10 minutes.
  4. (Optional) For added protein, sauté Italian sausage in skillet while water is heating. Add to soup during last few minutes.
  5. Add kale and fava beans, then simmer 5-10 minutes more until al dente.
  6. Serve and top with grated parmesan and fresh parsley.
Recipe

Roasted Cardamom Roots


No Comments

  • Servings: 4
  • Difficulty: easy
  • Print

Cardomom Radishes
Ingredients:
Note: You can use any root vegetables for this recipe—beets, carrots, radishes, turnips, etc. The photo above features purple daikon radishes and chioggia beets)

  • 3-1/2 lb. roots (Ex. Purple-top turnips, Purple Daikon Radishes, Chioggia Beets, etc.)
  • 3 TBSP oil
  • Salt
  • 2 TBSP butter
  • 3 TBSP maple syrup
  • 1/4 tsp vanilla extract
  • Crushed red pepper flakes
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cardamom
  • 1 tsp fresh lemon juice
  • 1 TBSP chopped fresh cilantro (or a mix of parsley and mint)

Directions:

  1. Preheat over to 450 degrees
  2. Peeled and cut your root veggies into 3/4-inch cubes or wedges
  3. Toss in olive oil, spread out on a baking sheet and bake for 30-40 minutes (make sure to give them a toss at the halfway point)
  4. Mix butter, maple syrup, vanilla, red pepper, coriander, cardamon and lemon juice in pan. Heat up and reduce slightly until the mixture begins to resemble a glaze.
  5. Add roots and coat in glaze.
  6. Once the glaze is fully absorbed and coated on the veggies, toss in the cilantro and serve!
CSA members, Recipe

Italian Carrot Salad


No Comments
  • Servings: 2-4
  • Difficulty: easy
  • Print

Italian Carrot Salad

Ingredients

  • 1 lb Carrots
  • 1 cup turnip tops (we cut off about ¾ of the tops off our bunch this week)
  • 3 Tbsp T Red Wine Vinegar
  • 2 Tbsp Olive Oil
  • 1 tsp sugar
  • 1 cup Garbanzo Beans
  • 2 cloves of Garlic
  • Salt and Pepper to taste
  • ½ cup sliced almonds

Directions

  1. Use a potato peeler or food processor (using the shredding disk) to shred the carrots into long, thin strips.
  2. In food processor, combine turnip tops, garlic and garbanzo beans and pulse until coarsely chopped.
  3. Add to bowl with carrots.
  4. To make the dressing, whisk the red wine vinegar, olive oil, sugar salt and pepper together.
  5. If your oil and vinegar are separating, add a small clump of the garbanzo mixture to the dressing. The added bulk will help to properly emulsify your dressing.
  6. Top with almonds
  7. Eat!

CSA members, Recipe

Carrot Pesto with Beet and Broccoli Pasta


No Comments

Carrot tops you say? Didn’t know you could eat them? Don’t know why you would want to eat them? Here’s why: The leaves of carrot are in fact edible and are highly nutritive. The dark green plant matter is rich in protein, minerals and vitamins. In fact, they are reported to contain six times the amount of vitamin C that is in the carrot root and are also a great source of vitamin K, potassium and calcium. The trick is, knowing what do do with them. To get started, we suggest something simple like a pesto!

Carrot Pesto Pasta

Ingredients

  • For the pesto:
    • 1 bunch of carrot tops
    • 1-3 cloves garlic
    • 1/2 cup walnuts
    • 1/2 cup loosely packed basil leaves
    • 1/4 cup grated parmesan cheese
    • Salt and pepper (to taste)
    • 2-4 TBSP olive oil (or more if you mixture is too dry)
  • For the pasta:
    • 4-5 small golden beets
    • 1 large head or three small heads of broccoli
    • Fresh linguini pasta (we used a red beet pasta)
    • Shredded parmesan cheese (to top)

Directions

  1. To make the pesto, blend carrot tops, garlic, cheese, walnuts, basil, oil and salt/pepper together in CuisinArt or similar blending contraption. Set aside
  2. Boil the beets in water until tender and skins peel off (about 20-30 minutes depending on size of beets)
  3. Sautée broccoli with oil, salt and pepper until softened (about 5-7 minutes)
  4. Coat pasta in pesto. Top with beets, broccoli and cheese.
  5. Eat!
Recipe

Chilled Dill Rainbow Carrot Salad


No Comments

Recipe of the week, July 23:
Chilled Dill Rainbow Carrot Salad

Ingredients:

  • 2 cups rainbow carrots, thinly sliced
  • 1/2 cup red onions or shallots, diced
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 2-3 Tbsp fresh dill, chopped
  • salt and pepper to taste

Directions:

  1. Boil rainbow carrots until tender yet crisp, about two minutes. Rinse under cold water and drain.
  2. Combine carrots and onions. Mix remaining ingredients in small bowl until well blended.
  3. Pour over carrot mixture and toss well.
  4. Refrigerate at least three hours to blend flavors. Makes four servings.