Carrots

Sweet and crunchy, a farm fresh carrot is hard to beat! Shred in a slaw or on salad, stir fry, bake, eat it raw as a snack, make soup, braise them, or go sweet and make muffins or a carrot cake! Don’t forget to use the carrot greens when you get them too, we love making them into carrot top pesto!

Storage

Cut greens off the carrots before storing and use for pesto or in soups and stir fries. Carrots can stay in the fridge for weeks or even months without going bad, however they are at their sweetest and crunchiest if used within the first couple weeks of getting them! You can also always pickle them if you need another form of storage,

Our recipes:

Shredded Beet and Carrot salad: Shred beets and carrots with a cheese grater. Mince garlic and mix in sesame oil, a white vinegar (we like rice vinegar) and salt to taste. Top with Sesame seeds if you want to. 

Carrot greens pesto: instead of throwing away those carrot tops, we like to make pesto out of it. We have been throwing in garlic, almonds/walnuts/pine nuts, olive oil, salt, pepper, Parmesan or nutritional yeast and basil! I also sometimes like to throw carrot tops in fried rice! 
Lacto-Fermented Carrots: For this recipe julienne carrots or shred them with a cheese grater. Measure the weight, calculate 3%, and add that much salt. Massage the carrots for about three minutes until liquid starts coming out. Mix in whatever flavoring you want (ginger, red pepper flakes, pepper corn etc) and put the mixture and liquid in a jar. If the liquid produced by the carrots does not submerge everything, add a 3% salt water solution and weight the carrots down either with a fermentation weight or a ziplock bag filled with water.  Put a lid on with a bubbler if you have one or periodically open the lid in order to let the gas out. We recommend storing it in a bowl in case it overflows, in a jar at room temperature, out of the sunlight and try it everyday after five days to get the flavor that you want.  Probably should not go over ten days but if you try that let us know!

Miso Glazed Carrots: Sweet and salty, miso glaze on baked or sautéed carrots is a delicious side dish, on rice, on a salad, or even on some toast with garlicy pesto. I don't have a great recipe for this off the top of my head, but if you're looking for something new with carrots, google this one and you'll find some awesome recipes to try! 
Carrot chickpea kale salad: Make a dressing with vinegar, olive oil, lemon, salt, pepper, minced garlic and basil. Mix that in with a can of chickpeas that have been washed and drained. Put that on top of a bed of massaged kale and shredded carrots. Such a good, hearty yet healthy summer salad! We have been adding some cucumber and nuts on top recently as well!

Grilled Carrots with Limey Hot Sauce and Cojita: Heat grill to medium high heat (or heat the oven to 450 degrees. Toss carrots on a rimmed baking sheet with a few tablespoons of olive oil and season with salt and pepper. Grill (or roast), turning occasionally, until the carrots are deeply browned and caramelized on all sides, 8-10 minutes. (15-20 minutes in the oven). Remove from grill and let cool slightly. Meanwhile, combine a quarter cup lime juice, half a jalapeno (seeds removed if you want less heat), a garlic clove, and 2 tsp of honey in a small bowl. Season with salt and pepper. Place carrots on a large serving platter or plate and drizzle with a bit of olive oil. Spoon the limey hot sauce over and scatter with the cilantro and cojita, serving any remaining hot sauce alongside for serving, dipping, etc.

Other Recipes:

Carrot Salad with Tahini and Chickpeas: https://smittenkitchen.com/2014/05/carrot-salad-with-tahini-and-crisped-chickpeas/

Carrot Soup with Ginger and Lime: https://theviewfromgreatisland.com/carrot-soup-with-ginger-and-lime-recipe/

Carrot Cake: https://sallysbakingaddiction.com/my-favorite-carrot-cake-recipe/

Moroccan Style Spicy Carrot Dip: https://www.seriouseats.com/moroccan-style-spicy-carrot-dip