Quick-Pickled Carrots
These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!
Ingredients:
3-4 carrots, peeled and julienned
½ cup sugar
½ teaspoon salt
½ cup distilled white vinegar
Method:
1. In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Honey-Glazed Baby Carrots
The inherent sweetness of carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Ingredients:
1¼ pounds baby carrots
1 tablespoon unsalted butter
1 ½ tablespoons honey
Sea salt and fresh ground pepper
Method:
1. Prepare an ice bath. Bring a large saucepan of salted water to a boil. Boil the carrots for 2-3 minutes until just tender. Strain the carrots from water and immediately place them in the ice bath.
2. Remove the carrot skin by gently rubbing it off with a dry kitchen towel. (It should come off quite easily.)
3. Heat a sauté pan over medium-high heat. Add honey and butter to the pan and melt together. Add the carrots and toss to coat. Season with salt and pepper.
4. Cook until the carrots are heated through and the honey and butter mixture has formed a sticky glaze. Adjust seasoning to taste, serve hot.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Carrot & Apple Saute with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grilled Carrots
Brushed with our signature grill rub, these carrots are infused with smoky-sweet flavor.
Ingredients:
1 bunch carrots, trimmed of greens, then peeled and cut in half lengthwise
2-3 tablespoons F&L house-blend dry rub
2-3 tablespoons olive oil
Sea salt
Freshly-chopped herbs of your choice, such as parsley, oregano and tarragon
Method:
1. Place carrots on a sheet pan and brush them lightly with olive oil on both sides. Season liberally with the dry rub.
2. Preheat the grill to medium-high and then place the carrots directly on grill or in a grill basket. Grill until crisp-tender, about 15 to 20 minutes, turning occasionally during cooking.
3. Remove the carrots to a plate, sprinkle with salt and fresh herbs. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Honey & Thyme-Roasted Carrots with Quesco Fresco
A delightfully-fresh spin on roasted carrots.
Ingredients:
1 bunch carrots, peeled
2 teaspoon butter, melted
2 teaspoon honey
½ teaspoon fresh thyme
â…› teaspoon cayenne pepper
â…› teaspoon smoked paprika
½ cup queso fresco, crumbled
¼ cup pomegranate seeds
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425° and line a baking sheet with parchment paper or foil.
2. In a small bowl melt butter in the microwave (about 15 seconds). Add honey, thyme, cayenne, smoked paprika and a pinch each salt and pepper to the melted butter and mix together.
3. Pour the seasoning mixture over carrots and toss to make sure they are evenly coated. Spread carrots out on the baking sheet and roast for 20 minutes, flipping after 10 minutes.
4. Transfer roasted carrots to a serving dish and top with crumbled queso fresco and pomegranate seeds. Serve warm.
4. Transfer roasted carrots to a serving dish and top with crumbled feta and pomegranate seeds. Serve warm.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Billy Mills’ Bread & Butter Pickles
This recipe from 1940s-era music conductor Billy Mills is a great introduction to pickling.
Ingredients:
7 cucumbers, sliced
5 white onions, sliced
1 green pepper, chopped
1 sweet red Bullhorn pepper, chopped
¼ cup salt
Crushed ice
Pickling solution:
2½ cups white vinegar
2½ cups granulated sugar
1 tablespoon mustard seed
1 teaspoon celery seed
¾ teaspoon tumeric
¼ teaspoon cloves
Method:
1. Prepare vegetables and place in a large bowl. Mix in salt and ice, then place in a cool place and let stand for at least 3 hours. Drain.
2. Mix pickling solution, add to drained vegetable in a large pot or kettle. Bring mixture to a boil, remove vegetables to canning jars immediately and cover in the hot liquid; seal.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Carrots with Dill
This fail-safe recipe from The Barefoot Contessa’s Ina Garten will wow time and time again.
Ingredients:
12 carrots
3 tablespoons good olive oil
2 tablespoons minced fresh dill or parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.)
2. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in a single layer and roast in the oven for 20 minutes, until browned and tender.
3. Toss the carrots with minced dill or parsley, season to taste, and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Chili-Roasted Carrots
Roasted with chili powder and cumin then tossed with micro cilantro and lime juice, these carrots are bursting with zesty flavor.
Ingredients:
2 pounds carrots, trimmed and cut julienne
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
2 tablespoons fresh micro cilantro
2 tablespoons lime juice
Sea salt
Method:
1. Position rack in lower third of oven; preheat to 450º.
2. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
3. Toss carrots with micro cilantro and lime juice, seasoning to taste with more salt as needed.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy beautiful combines both savory and sweet flavors.
Ingredients:
1 pound carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons aged balsamic vinegar
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Put carrots in a large roasting pan.
2. In a small bowl, whisk together olive oil, honey and 2 teaspoons vinegar. Pour over carrots. Season with ½ teaspoon salt and a generous grinding of pepper. Toss gently to combine.
3. Roast carrots for 10 minutes; toss, roast for 15 minutes more, or until carrots are tender and browned in spots.
4. Transfer to serving platter and sprinkle with a few additional drops of vinegar and a dash of sea salt.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.