Vegetable Feature: Carrots, A Winter Staple

By Laurel Blomquist                                          

As 2016 comes to a close, you can be proud that you, as a CSA member, accomplished something that few Americans can claim: you ate with the seasons. You supported the regional economy. You based your diet on the freshest, most nutritionally-dense vegetables you could find, simply by being a member. And you can continue to do so until the root vegetables that you received in your share run out.

The subject of this week’s feature is the humble carrot. Luckily, carrots will last for months if stored in a plastic bag in your crisper drawer.  I have kept Harmony Valley Farm carrots for 2-3 months without a problem. It is best to store carrots away from apples, pears or potatoes, which give off ethylene gas and cause the carrot to deteriorate.

While the carrot may seem a little pedestrian in nature, they are ubiquitous because of their delicious sweet flavor and their versatility. Carrots are one of the ingredients in mirepoix, the flavor base from which many sauces, soups and other dishes get their start. Traditional French mirepoix is 2 parts onions, 1 part carrot and 1 part celery. These vegetables are called aromatics because they impart subtle flavor to a dish. You probably wouldn’t be able to single out that they were used, since they often are cut so small and cooked so long in a dish that they all but disappear. However, they give dishes layers of flavor that can’t be replicated without them.

With this in mind, make sure to grab a carrot or two every time you make anything in the slow cooker: soup, stew, braises, stock or under a piece of chicken, pork or beef. Carrots are also a nice addition to a jar of lacto-fermented vegetables, such as kimchi.  If you would rather see carrots on the plate and enjoy their sweetness, try roasting, braising or glazing them for maximum flavor. Juicing, salads and carrot cake or bread are more options.

Of course, I would be remiss if I didn’t inform you of the health benefits of carrots. One carrot will provide over 200% of the RDA of Vitamin A through the conversion of beta-carotene in your liver, as well as some Vitamin K, C and calcium. Including orange foods in your diet lowers your risk of coronary heart disease and antioxidants such as beta-carotene lower the risk of lung, prostate and colon cancer.

Until the Dutch bred orange carrots in the 17th century, most carrots were purple, yellow or white.  Purple carrots, in addition to having the phytochemicals that orange carrots have, also contain anthocyanins, the antioxidant found in blueberries. (Foley) I would recommend keeping these carrots for roasting, braising, or glazing, so that your guests will notice them and remark on their beautiful color.

Enjoy our bountiful carrot harvest in as many ways as you can. And congratulations on completing another year of eating seasonally!

Foley, Denise. “Surprising Health Benefits of Purple Carrots.” Rodale’s Organic Life, Rodale Inc. 1 April, 2015.
Mercola, Dr. Joseph. “What are the Health Benefits of Carrots?” Mercola, Joseph Mercola. 28 December, 2013. 

Carrot Oatmeal Cookie

Yield: About 2½ dozen cookies

1 cup whole wheat pastry flour or unbleached all-purpose flour

1 tsp baking powder scant ½ tsp fine grain sea salt

1 cup rolled oats

⅔ cup chopped walnuts

1 cup shredded carrots

½ cup real maple syrup, room temperature

½ cup unrefined coconut oil, warmed until just melted

1 tsp grated fresh ginger

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. 
3. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
4. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top ⅓ of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Note From Chef Andrea:  This recipe was borrowed from Heidi Swanson’s blog, 101cookbooks.com.  Heidi encourages experimenting with making different versions of this cookie.  When I made them, I used ⅓ cup chopped cashews and ⅓ cup shredded coconut in place of the walnuts.  I also added 1 tsp fresh lemon zest….and the results were delicious!  My friend, Steph, uses this recipe quite frequently.  One of her favorite ways to make this is to add mini dark chocolate chips in place of some or all of the nuts.  I think you’ll be pleased with the results any way you choose to make them!

Roasted Root Vegetables with Asian Honey Ginger Glaze

Yield: 7- 8 servings

Root Vegetable Blend
1 medium yellow onion, medium dice
9 cups root vegetables and/or winter squash, cut into medium dice (include any vegetables you have available—carrots, turnips, celeriac, potatoes, parsnips, beets)
3 Tbsp olive oil
2 tsp Herbs de Provence or Italian Seasoning
1 tsp chili powder
1 tsp sea salt


Asian Garlic-Ginger Glaze
1 Tbsp ginger, peeled and grated or minced
3 cloves garlic, minced
½ cup soy sauce (reduced sodium recommended)
2 to 3 Tbsp pure maple syrup or honey, to taste
2 tsp red chili sauce (such as sriracha) or ½ tsp red pepper flakes

1. Preheat the oven to 400°F.
2. Put the diced onions and root vegetables in a large mixing bowl.  Drizzle the vegetables with oil and sprinkle with the Herbs de Provence, chili powder and sea salt.  Use your (clean) hands to toss the vegetables and mix to ensure everything is well-coated.  
3. Spread the vegetables in a single layer on a large baking sheet.  Use two baking sheets if you need to in order to keep the vegetables in a single layer.
4. Roast the vegetables in the preheated oven for 40 minutes, turning and stirring once, or until they are tender and golden-brown.
5. While the vegetables are roasting, prepare the Asian Garlic-Ginger Glaze. Simply add all of the ingredients to a small skillet and bring to a full (but controlled) boil. Reduce the heat to a gentle simmer and cook, while whisking frequently, until the volume is reduced by half.  This should take about 4 to 6 minutes. Remove the glaze from the heat and set aside until ready to use (Note: as the glaze sits, it will continue to thicken).
6. Once the vegetables have finished roasting, remove them from the oven.  Drizzle the garlic-ginger glaze over the vegetables.  Stir to coat the vegetables with the glaze.  Serve warm.  

Recipe adapted from one featured on theroastedroot.net.