September 19, 2024 - This Week's Box Contents Featuring Carrots

 

What's In The Box

Italian Garlic: As we enter soup and stew season, include plenty of garlic in your base mix of aromatics. Alongside onions, celery/celeriac and carrots, garlic helps to build flavor as well as contributes valuable compounds to support the immune system!

Yellow Onions: Onions contain valuable compounds and antioxidants that support health and wellness in pretty much every system of the body! Incorporating them in your meals daily can help support your overall health.

Orange and/or Red Italian Frying Peppers: These red and/or orange peppers have a long slender shape and are sweet peppers. We find they have more flavor than most colored bells, however you may use them in any recipe calling for bell peppers or sweet peppers. Store them in the warmer part of your refrigerator or at room temperature. If they start to get a little soft or wrinkled, they are still good! Use them in a soup or stew or roast them.

Red Grape Tomatoes: Use these little gems whole on skewers, either cooked or raw. For a grilled version, alternate these tomatoes along with meat of your choosing, chunks of onions, sweet peppers, and zucchini. For an option that does not require cooking, skewer red grape tomatoes with fresh mozzarella, prosciutto, and basil!

Variety of Tomatoes: We are hoping that tomato season will hold on for a few more weeks, but the varieties in our second planting is starting to taper off. Per usual, ripen your tomatoes at room temperature and give them a little attention every day, looking for any early signs of deterioration. If you see a small spot starting to form, use that tomato right away and just cut away that portion.

Salad Mix or Baby Arugula: This week your box will have one of these two selections. Our baby greens are a great way to quickly incorporate vegetables into your day. Add a handful to a sandwich, put some in a bowl and toss with vinegar and oil for a quick side salad, use it as a taco topping, or roll some up in a wrap with other vegetables.

Purple or Yellow Cauliflower or Broccoli Romanesco or Broccoli: Your box will contain one of these selections from the brassica’s family. We are currently harvesting from both of our “fall” plantings of cauliflower and Romanesco. Our fall broccoli plantings are just starting to head up, but it looks like we’re going to have strong production this fall! Get ready for more broccoli next week!

Leeks: Remember to wash your leeks well before using, and not just on the exterior. Dirt can get in between the layers on the white shank due to the process of hilling them. Cut the leeks into pieces of your preference, put them in a colander and rinse them well. Shake off all the excess water and use it for whatever purpose you have in mind! 

Baby White Turnips: These mild, tender salad turnips are two vegetables in one! Both the tender roots and the green tops may be eaten raw or lightly cooked. Enjoy them in salads, stir-fry, roasted or simply sautéed.

Orange Carrots: A staple item in our Midwestern diets, carrots will sustain us well into the winter. Check out this week’s featured recipe for a flavorful carrot salad and you’ll find more carrot recipe inspiration in this week’s Cooking With the Box recipe suggestions!

Peter Wilcox Potatoes: This is one of our favorite potato varieties because it was bred for nutrient density. Nutrients contribute to our health, but they also contribute to flavor making this one of the most flavorful potatoes we grow! This variety is high in Vitamin C, potassium and antioxidants including lutein and zeaxanthin. The skins are dark purple and the flesh is a rich gold color. This is a waxy potato best suited to pan-frying, roasting or for using in soups and stews.

Tomatillos: We wanted to include these in your box one more time before the end of summer! Prior to using, remove the outer husk. While the husks are starting to develop spots, whatever causes this usually does not affect the fruit. So, remove the husk and discard, then use the fruit inside. 

Poblano Peppers: Poblano peppers are one of the most flavorful hot peppers, especially when roasted. Consider pairing these peppers with your tomatillos this week to make a tasty salsa verde!

Cilantro: We thought you might need some cilantro this week for your tomatillo salsa, or perhaps you’ll be making a fresh pico de gallo! This is definitely a versatile herb that finds its way into many of our summer vegetable salsas and salads!

Green and/or Italian Zucchini: We’re ending the season strong with a nice long run on zucchini! If you haven’t made ratatouille yet, now is the time!   You can also shred it and freeze it raw to use in baked goods throughout the winter!

Recipe Suggestions & Inspiration For This Week’s Box Contents

Carrot, Date & Feta Salad
Carrot “Noodles” with Spicy Peanut Dressing
Carrot Cake French Toast
Candied Carrot Rose Tart
Carrot Gnocchi in Walnut Brown Butter
Maple Bacon Wrapped Carrots
Carrot & Leek Quesadillas
Salsa Verde with Roasted Poblanos & Tomatillos
Roasted Poblano Quesadillas with Avocado Salsa Verde
One-Skillet Vegetarian Enchilada Casserole with Roasted Poblanos
Poblano Breakfast Potatoes
Poblano Potato Gratin
Garlic Parmesan Roasted Cauliflower
Curried Cauliflower & Chickpea Salad with Yogurt
Roasted Cauliflower & Garlic Rigatoni
One Pan Mediterranean Chicken with Roasted Red Pepper Sauce
Shakshuka with Zucchini & Roasted Bell Peppers
Silky Roasted Zucchini Sauce with Garlic and Sweet Peppers
Vibrant Sweet Pepper and Zucchini Tacos
Caprese Skewers
Antipasto Kebobs
Grilled Chicken Kebobs
Steak Kebobs
Open Face Tomato Bacon Sandwich
Tomato Bacon Grilled Cheese
The 50 Most Delicious Tomato Recipes to Celebrate Peak Summer
Ratatouille Pizza
Potato Leek Soup with Poblanos and Crispy Bacon

Vegetable Feature: Carrots

As we move into fall, very soon we will be doing a major carrot harvest to put 30 or more bins into storage to sustain us through the winter. Carrots are a staple in our Midwestern diets, just as they are in many different cultures around the world!

There are many different types and varieties of carrots, some more well-suited for growing at different times of the season. The early season varieties we included in your box earlier this year are classified as “nantes” carrots. They are characterized by being more tender and juicy with a slightly different shape than our storage carrots. They also take fewer days to get to maturity and are often harvested with the tops intact. The carrots we are delivering now and will soon be harvesting in larger quantities are referred to as "Storage carrots." They are able to be stored for months if you keep them in a plastic bag in the refrigerator. They are a bit denser than some of the earlier season varieties and have a longer shelf life.

Preparation & Usage: Carrots are versatile in their uses and can be eaten raw, roasted, boiled, baked, and even fried! They can be added to soups, stews, braised meats, root mashes, pancakes, bread, cookies and a whole host of other uses. Since they are such a common vegetable, I think sometimes they get overlooked and we forget that there are so many more things you can do with a carrot aside from the traditional carrot sticks in dip. You can make a very simple, quick, and easy salad with just a few ingredients. Soup is another great way to use carrots—either as the main ingredient or as part of a mélange of vegetables in say, chicken soup. Carrots are also delicious in baked goods such as carrot cake, carrot cookies, apple-carrot muffins, and carrot pancakes. Carrots pair well with a variety of herbs and spices as well as fruits such as apples and citrus.

Carrots growing in the field

Storage Tips: Keep carrots in a plastic bag in the refrigerator. To store green top carrots, remove the tops and store separately from the roots. The greens will continue to draw moisture from the roots and you will end up with a limp carrot. If your carrots do go a bit limp before you are able to use them, soak them in ice water for at least 30 minutes to crisp them up again. Avoid storing carrots near fruit. As fruits ripen they release ethylene gas that can give carrots a bitter taste and decrease the storage life. Carrots do not need to be peeled. In fact, most of the mineral content lies close to the surface and removing the skins strips them of their healthful goodness. Just give them a rinse and light scrub to remove any dirt.

Health & Nutrition: Carrots are packed with important nutrients, specifically beta carotene which is an important antioxidant and vitamin for our bodies. It’s important for vision, immunity and a whole host of other health benefits. Carrot tops are high in potassium and Vitamin K and are an outstanding source of chlorophyll, which contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. Tea made from carrot tops boasts detoxifying and diuretic qualities that aid in kidney heath…and it’s tasty!

Bulk Carrot Harvest

Cultural & Historical Background: The majority of carrots found grown in the US are a variety called Imperator. These carrots are bred to be hard so that they can handle mechanical harvesting and handling. Growing Information: Carrots aren’t always an easy crop to grow. The varieties selected for winter storage are planted in the summer when growing conditions can be hot and dry. It takes an observant farmer to get enough moisture to the seed so it can germinate. Once they are up, it’s a battle against weeds to keep the crop clean and make sure they have enough nutrients to produce a healthy plant and a tasty carrot! Additional Fun Facts: Because they are a staple vegetable, we try to include carrots in as many summer and fall boxes as possible.

Carrot & Pistachio Salad

“This refreshing summer salad is a wonderful way to spruce up the humble carrot….This makes a lovely addition to a mezze spread, or you could serve it with feta and bread for a more substantial meal.”  --Yasmin Kahn

Photo from the cookbook

Yield:  4 servings

¾ pound carrots, peeled and roughly grated (about 4 cups grated)

1 small bunch mint, finely chopped

1 small bunch parsley, finely chopped

2 Tbsp lemon juice

3 Tbsp extra-virgin olive oil

1 Tbsp pomegranate molasses

½ tsp sea salt

½ tsp black pepper

2 ½ Tbsp pistachios, roughly chopped

1. Combine the carrots, mint, and parsley in a large bowl.
2. Make the dressing in a small bowl by whisking the lemon juice, olive oil, pomegranate molasses, salt, and pepper together. Put the dressing over the carrots and stir well. Taste and adjust the seasoning, adding more salt or black pepper to your taste.
3. Toast the pistachios in a small pan over a medium heat for 1 minute. Sprinkle the nuts over the salad just before serving.

Recipe borrowed from Yasmin Khan’s book, The Saffron Tales: Recipes from the Persian Kitchen.

Note:  Pomegranate Molasses—This ingredient is used extensively in cuisine originating from areas in the Middle East. It is thick and syrup like with a slow pour. It has a flavor that is tangy while also sweet. You will find bottles of pomegranate molasses in the “International” food section of your grocery store. 

September 15, 2022 - This Week's Box Contents Featuring Carrots

 

Cooking With This Week's Box

Photo from halfbakedharvest.com

Talon Yellow Onions:  

Sheet Pan BBQ Chicken Pizza 

Rich & Simple French Onion Soup 

Orange Carrots:  

Indian-Style Butter Carrots (See Below)

Carrot Parsley Salad

Gold or Red Prairie Potatoes:  

Roasted Lemon Pepper Chicken Thighs with Potatoes 

Creamy Ham & Potato Soup 

Sweet Corn:  

Black Bean & Corn Salad with Sweet Peppers 

Tomatillo & Sweet Corn Salad with Chipotle & Cheese 

Photo from themodernproper.com

Sweet Peppers:  

Taco Stuffed Peppers

Creamy Roasted Sweet Pepper Dressing

Mini Sweet Peppers:  

Peach & Pepper Tacos 

Stuffed Mini Peppers 

Jalapeño Pepper:  

Spicy White Bean Soup 

Salted Honey Butter Jalapeño Cheddar Rolls 

Italian Garlic:  

Creamy Roasted Red Pepper Pasta 

Roasted Garlic Mac & Cheese 

Baby Arugula:  

Curried Chicken, Chickpea and Arugula Wraps 

Autumn Pear Salad with Candied Walnuts and Balsamic Vinaigrette 

Red or Green Boston Head Lettuce:  

“The 30 Best Lettuce Wrap Recipes”

Roasted Red Pepper Salad with Butter (Boston) Lettuce and Creamy Dressing

Tomatillos:

Roasted Salsa Verde Chicken Nachos 

Spicy Pork and Tomatillo Soup 

Green Top Gold or Red Beets:  

Egg Salad Sandwiches with Roasted Beets 

Omelette with Beet Greens 

Photo from themodernproper.com

We are down to the final week of summer and next week we will officially usher in the first day of Autumn! This week we’re delivering what will likely be the last hurrah of sweet corn along with the last of the watermelons.  Sadly, we won’t have enough watermelons for the entire week, but we’ll include them in as many boxes as possible.  As we straddle the seasons, sweet peppers continue to shine. You’ll find quite a few recipes in this week’s list of suggestions that include peppers.  But before I get ahead of myself, lets talk about this week’s featured vegetable—Carrots! Come on Andrea, we’ve been getting carrots for quite awhile now and everyone knows what to do with a carrot!  Tis true, carrots are one of the most common, staple vegetables and we do set out to include them in a majority of the boxes over the course of the season.  But do you ever get in a rut and week after week they start to accumulate in your crisper drawer? I often overlook carrots and use them more as an accessory vegetable instead of the featured component in a recipe. So, this week’s featured recipe of the week brings carrots front and center.  I sourced this recipe for Indian-Style Butter Carrots (Gajar Makhani is the name in Punjabi and translates to “Carrot” and “Butter”) from Alice Zaslavsky’s recently published book, In Praise of Veg:  The Ultimate Cookbook for Vegetable Lovers. It’s a vegetarian curry dish that has some richness from coconut milk and toasted cashews.  Serve it alongside roti or naan bread with steamed rice.

This is our second time including tomatillos in the box this year. As the nights start to get cool, one of my favorite late summer/early fall soup recipes is for this Spicy Pork and Tomatillo Soup which is a recipe we’ve featured previously and dates all the way back to 2007 when I used to cook lunch for the crew!  If you want to stick with making a traditional salsa verde, you can do so and use it to make Roasted Salsa Verde Chicken Nachos. 

If you do “Taco Tuesday” in your household, I have a taco recipe suggestion for you this week. Check out these Peach & Pepper Tacos which utilize the mini sweet peppers.  You could also go with Taco Stuffed Peppers and make use of this week’s colored bell peppers.  

This week we’re reintroducing some salad greens after a long summer off of green salads.  Use this week’s bag of arugula to make this Autumn Pear Salad with Candied Walnuts and Balsamic Vinaigrette.  If you don’t use the Boston lettuce to make lettuce wraps, then consider making this Roasted Red Pepper Salad with Butter (Boston) Lettuce and Creamy Dressing.

You may find an item or two in your box this week that is not included in this list as we weren’t able to include them in all the boxes.  If you’re looking for a way to use cauliflower, broccoli or watermelon, refer to some of the previous weeks’ articles.  Ok, I’m going to wrap it up there.  Get ready to shift into soup mode next week. We’re planning to harvest celeriac and leeks for next week’s boxes! 

-Chef Andrea

Vegetable Feature: Carrots

by Andrea Yoder

While we often use this space to feature a new item in the box, this week we’re going to give this space to the humble carrot.  We consider carrots to be a staple vegetable, which is why we strive to include them in as many boxes as we can starting in early summer and going through the end of the season. However, since they are such a common vegetable, I think sometimes they get overlooked and if you are like me, I forget to use them, and they start piling up in the refrigerator.  So, this week’s feature article is more about reminding you of all the different ways carrots can be used!  

Before we talk about using carrots, I want to mention that there are many different types and varieties which may be best suited for growing at different times of the season.  Early season varieties of carrots we grow are characterized by being more tender and juicier than our storage carrots. They also take fewer days to mature and are often harvested with the tops intact. Storage carrots, as the name suggests, are able to be stored for months if you keep them in a plastic bag in the refrigerator.  You’ll notice they are more dense (some may say hard), which lends to their ability to be stored longer.

So, what can you do with carrots? Carrots are versatile in their uses and may be eaten raw, roasted, boiled, baked, and even fried! They can be added to soups, stews, braised meats, curries, root mashes, pancakes, bread, cookies, and a whole host of other uses. Heck, where I come from Carrot Jello Salad is a mainstay at all the church potlucks! You can make a very simple, quick, and easy salad with just a few ingredients or add shredded carrots to lettuce salads, slaws, etc.  Soup is another great way to use carrots---either as the main ingredient or as part of a mélange of vegetables in say, chicken soup.  Carrots are also delicious in baked goods such as carrot cake, carrot cookies, apple-carrot muffins, and carrot pancakes. Additionally, carrots pair well with a variety of herbs and spices as well as fruits such as apples and citrus. We’ve even featured recipes in previous years for including carrots in oatmeal for breakfast!  Of course, carrots are also a great item to keep on hand when you just need a crunchy, quick snack to hold you over until dinner is ready! I often will wash and trim some carrots and have them ready to go in the refrigerator for those times when I want a quick, healthy snack!

We are moving into storage carrot season, so it is ok if you don’t eat all your carrots each week as they will store for several weeks.  Keep them in a plastic bag in the refrigerator to keep them crispy. If your carrots do get a little dehydrated, soak them in ice water for at least 30 minutes to crisp them up again or just use them in a soup or stew where they are going to get soft anyway! Do carrots need to be peeled? Well, that’s up to you.  The peel is edible, and I seldom peel them. In fact, most of the mineral content lies close to the surface and removing the skins strips them of their healthful goodness. Just give them a rinse and light scrub to remove any dirt. 

In closing, carrots are packed with important nutrients, specifically beta carotene which is an important antioxidant and vitamin for our bodies. It’s important for vision, immunity and a whole host of other health benefits which make them a great vegetable to eat regularly!

Gajar Makhani - Indian-Style Butter Carrots

Yield:  4-8 servings

1 ¾ oz butter

2 Tbsp vegetable oil

1 cup raw cashews

2 garlic cloves, finely chopped

1 Tbsp finely grated fresh ginger

1 Tbsp brown mustard seeds

4 curry leaf branches, leaves picked (about 35-40 leaves)—SEE NOTE BELOW

1 bunch cilantro, washed well 

3 tsp garam masala

1 tsp ground turmeric

1 tsp ground cardamom

1 tsp mild chili powder

1 ½ cups Greek-style yogurt

1 ½ pounds carrots, cut into 1 1/4-inch pieces on the diagonal (peeling optional)

1 Tbsp brown sugar

1 lb 9 oz tomato passata (tomato puree)

1 cup coconut cream, plus extra to serve

Steamed basmati rice, to serve

Naan or roti bread, to serve

1. Heat butter and oil in a wide saucepan over medium high heat.  Add the cashews and toss for 3 minutes, or until toasted and golden.
2. Add the garlic, ginger, mustard seeds and curry leaves and cook, stirring, for 2 minutes, or until aromatic.  Set aside half the cashew mixture for serving.
3. Separate the cilantro leaves and stems.  Finely chop both and keep them separate.  Add the cilantro stems and spices to the pan and cook, stirring constantly, for 1 minute, or until fragrant. 
4. Stir in the yogurt until combined, then add the carrot and stir to coat.  Stir in the sugar, tomatoes, coconut cream and 1 cup water and bring to a simmer.
5. Partially cover the pan with a lid.  Simmer over low heat for 30--45 minutes, or until the thickest piece of carrot you can find is fork-tender, and the gravy has thickened and reduced slightly.
6. Serve drizzled with extra coconut cream and sprinkled with the reserved cashew mixture and cilantro leaves, with rice and naan or roti bread.

Note from Chef Andrea:  Fresh curry leaves may not be readily available, but that’s not a reason to forego making this recipe!  At the very least, forego the curry leaves or any substitute and this dish will still have a lot of flavor.    That being said, some food co-ops or grocery stores may have dried curry leaves available in the bulk spice/herb section.  I have purchased them at the Wedge Co-Op in Minneapolis before.  If you can’t find fresh leaves, substitute half the amount called for in the recipe with dried curry leaves.  Curry leaves impart a citrusy flavor, so if you can’t find fresh or dried curry leaves you can also just use some fresh lemon or lime zest to add a little brightness to the dish.  If using fresh zest, I recommend adding it at the end of cooking for the best flavor.

Recipe borrowed from Alice Zaslavsky’s book, In Praise of Veg:  The Ultimate cookbook for Vegetable Lovers.

October 3, 2019 - This Week's Box Contents, Featuring Black Nebula Carrots!

Cooking With This Week's Box

Italian Garlic: One-Pot Vegetable Curry; Quick, 10-Minute Pickled Jalapenos; Spaghetti Squash and Leek Skillet Gratin; White Turnip Salad with Miso Ginger Vinaigrette

Salad Mix: Tossed Salad with Greek Vinaigrette

Red Batavia or Iceberg Head Lettuce: Tossed Salad with Greek Vinaigrette; Creamy Roasted Sweet Pepper Dressing

Jalapeno Peppers: Quick, 10-Minute Pickled Jalapenos

Cauliflower: One-Pot Vegetable Curry

Broccoli Romanesco: One-Pot Vegetable Curry

Sweet Peppers: One-Pot Vegetable Curry; Creamy Roasted Sweet Pepper Dressing; Spaghetti Squash and Leek Skillet Gratin

Baby White Turnips: White Turnip Salad with Miso Ginger Vinaigrette; Creamy Turnip Grits and Greens

Black Nebula Carrots: Roasted Purple Carrot Soup with Curried Lentils (see below); Carrot and Parsley Salad (see below)

Jicama OR Potatoes: Baked Jicama Chips; Jicama Apple Slaw; One-Pot Vegetable Curry

Red & Yellow Onions: Roasted Purple Carrot Soup with Curried Lentils (see below); Carrot and Parsley Salad (see below); One-Pot Vegetable Curry

Spaghetti Squash: Spaghetti Squash and Leek Skillet Gratin

This week we have a fun, new vegetable to cook with!  Yes, I know

Black Nebula Carrots

carrots are not a new vegetable, but the Black Nebula Carrots are a new type of carrot and they are super-cool!  I’ve never cooked with a carrot that has this much intense color.  I’m not usually a fan of carrot soup as I find it to be kind of boring and it isn’t a very filling soup.  When I started researching this purple carrot, I was in awe at the beautiful purple color I was seeing in pictures of purple carrot soup.  Would the color really be that vibrant?  I have never eaten purple soup, so I had to give it a try.  This week’s recipe for Roasted Purple Carrot Soup with Curried Lentils  (see below) is not your typical, boring carrot soup.  This is a simple soup, but it has a lot of flavor.  When I tested the recipe, I took my first bite and said out loud to myself (I was the only one in the kitchen), “Wow! That is delicious!”  I spiced up the lentils with one finely chopped Korean pepper that gave it just the right amount of heat without being too hot.  I really like coconut milk, so I added a little more instead of water.  This soup is sweet, flavorful, smooth and just downright beautiful!

The second recipe is for a very simple Carrot and Parsley Salad (see below).  I’ve made this before with orange carrots, but I have to say it is quite striking with the black nebula carrots.  When you look at the recipe you might think, “there’s not much happening in this salad.”  I thought the same thing the first time I made it.  I can’t explain it, but the simplicity of this salad is what makes it so delicious.  Of course that is assuming you have delicious carrots and fresh parsley!  Serve this as a side dish with a sandwich, roasted or grilled meat, fish, etc.  Leftovers are also good for a few days.

One-Pot Vegetable Curry

This week we’re finishing off the last of our jicama.  Use it to make this light, creamy Jicama Apple Slaw that we featured in our newsletter several years ago, or check out last week’s vegetable feature article and the recipe for Baked Jicama Chips.  When the jicama is gone, we’ll finish off the packing by substituting potatoes.  Use them to make this One-Pot Vegetable Curry.  I love this recipe because you can vary the ingredients depending on what you have available.  In addition to a little potato, I’d recommend including either broccoli Romanesco and/or cauliflower along with sweet peppers!

We’re in the midst of salad season and have a lot of options to choose from with salad greens this week.  I want to try this version of a creamy Greek vinaigrette.  The creaminess comes from including Greek yogurt.  Use it to make a Tossed Salad with Greek Vinaigrette.  You can choose what to put in/on the salad.  My recommendation is to use either the head lettuce or salad mix as the base of the salad.  Top it off with slices of sweet peppers, thinly sliced red onions, olives, and feta cheese.  Before we’re finished with sweet peppers, make this recipe for Creamy Roasted Sweet Pepper Dressing.  This would be another good dressing to use on salads this week!

Squash & Poblano Quesadilla
with Pickled Jaoapenos and Chipotle Creama

A few weeks ago I made pickled jalapenos to go along with this tasty recipe for Squash & Poblano Quesadilla with Pickled Jalapenos and Chipotle Crema.  I had some left and pulled them out earlier this week to use some on our breakfast burritos.  I forgot how much I like pickled jalapenos, but now that I’m reminded I want to make another little jar.  Even two jalapenos makes a decent amount since you don’t need much to get the flavor!  This time I want to try this recipe for Quick, 10-Minute Pickled Jalapenos.

I’m going to wrap up this week’s chat with a few of my favorites from past newsletters.  Every year I make this Spaghetti Squash and Leek Skillet Gratin.  If you have a few leeks still hanging out in your refrigerator, put them to use in this simple yet hearty gratin.  I like this recipe because it’s another one of those transition recipes featuring sweet peppers as the last of the summer veg paired with leeks and spaghetti squash representing fall.  My other two favorites will make use of the baby white turnips.  If you want to use them in a cooked dish, consider this recipe for Creamy Turnip Grits and Greens that we featured earlier this year.  The finishing touch on this dish that brings it altogether is the hot sauce vinaigrette at the very end.  Don’t skip this step—it’s what brings it altogether!  Lastly, I wrote this recipe for White Turnip Salad with Miso Ginger Vinaigrette several years ago and I still like to make it.  It’s simple, fresh, light and flavorful.

Ok, that wraps up this week’s box.  Before I go I’d like to thank everyone who came to our Harvest Party last weekend.  Even though the crowd was small, we all had a good time and I had a lot of fun making the 20 Vegetable Harvest Chili!  Several of you asked for the recipe.  I need a little time to scale down my adaptation to a reasonable batch size.  In the meantime, here’s the original recipe for Chili Con Carne that I fashioned my recipe off of.  It’s a recipe I used as a basis to make chili for the crew when I was cooking as the Seasonal Farm Chef back in 2007!  Have a great week!—Chef Andrea

Vegetable Feature: Black Nebula Carrots

By Chef Andrea

We have a fun vegetable to feature this week—Black Nebula Carrots!  They are such a dark purple color they really do look almost black! This is the first year we’ve grown this variety.  Many purple carrots are disappointing because the purple color is only on the skin and once peeled, the purple is gone and you basically have a yellow or orange carrot.  When we saw this variety, we were enticed because it was touted to have really good color.  Little did we know we had stumbled on a really fun and interesting carrot!

While black carrots are new to us, they are actually the original type of carrot first recorded and thought to have originated in the middle East, specifically Afghanistan.  Orange carrots are actually a newer carrot that is the result of horticulturists’ efforts to hybridize older varieties.  The original carrots were actually purple/black and yellow.  When I first saw this carrot come off the wash line, I have to admit my first thought was “oohh, these are not so beautiful.”  We’re accustomed to seeing more refined carrots with uniform shapes, smoother skin, etc.  This carrot has a different look that I would describe as being similar to how I would describe an old turtle.  This carrot looks ancient and weathered.  These carrots are less refined with some odd twists and bumps that make every carrot unique.  They also have more root hairs that grow in clumps and don’t come off with washing, giving them kind of a crusty, old look.  As I started working with this carrot though, I came to realize its natural beauty and I couldn’t help but think that it also contains an ancient wisdom that will benefit all of us.

There are some things you should understand about this carrot before you use it.  For starters, I’d recommend you peel it.  This isn’t my typical line, but I do think the finished carrot product benefits from peeling first.  You’ll notice the color permeates throughout, right down to the core!  The deep, rich color comes from a group of plant compounds called anthocyanins.  Anthocyanins give fruits and vegetables purple, blue and dark red colors and are found in foods such as beets and blueberries.  They are powerful plant compounds that benefit our bodies in a variety of ways.  They help prevent cancer, are cardio-protective, anti-inflammatory, and may even benefit our neurological health.  The previous sentence doesn’t do justice to the health benefits we reap from eating anthocyanins, which is why it’s so important to include a variety of plants in your diet!  The color compounds in these carrots are so rich, some people actually use them as a natural dye for textiles, Easter eggs, etc.  Yes, they will stain your hands, possibly your cutting board, and your clothes.  I can tell you that the discoloration on your hands will go away in a day or two, especially if you hand wash a few dishes.  The stain on my cutting board also faded quickly.

Salgam, photo from thespruceeats.com

You can eat these carrots both raw and cooked.  The purple coloring will spread to other ingredients, just as when making things with red beets.  They are delicious roasted, but will also retain their color nicely when stir-fried, boiled and steamed.  They also make a beautiful and nutrient dense juice.  I didn’t try this myself, but I found several references that say adding an acidic ingredient to the juice, such as lemon juice or apple cider vinegar, will turn the juice bright pink!  There are a few traditional preparations from the Middle East that utilize black carrots.  The first is called Carrot Kanji.  This is a fermented black carrot juice drink that is part of northern Indian culture.  It also includes mustard powder and chili powder with the purpose of keeping the body warm in the winter.  In Turkey they make Salgam which is another fermented vegetable drink.

As I’m still learning how to use and appreciate this carrot, I decided to start with some simple preparations that would highlight the innate beauty of this unique carrot.  So this week’s featured recipes include one simple soup and a salad.  Don’t be fooled by their simplicity, they really have a lot of delicious flavor in them and you just feel good knowing you are giving your body such a powerhouse of nutrients!  Let me know how you use your carrots and have fun!

Carrot Parsley Salad

Yield:  3-4 cups

4 cups peeled and shredded purple
   or orange carrots (1-1.25#)

1 cup chopped parsley

1 medium red onion, small diced

2 Tbsp fresh lemon juice

1-2 Tbsp apple cider vinegar

3 to 4 Tbsp cold pressed flax oil or extra virgin olive oil

¼ tsp salt, plus more to taste

3 Tbsp toasted unhulled sesame seeds, optional

1. Place shredded carrots in a medium bowl and add the parsley and onion.  
2. In a small bowl, combine the lemon juice, apple cider vinegar, oil and ¼ tsp salt.  Whisk to combine and then pour the dressing over the vegetables.
3. Mix well and let rest for 5-10 minutes.  Take a little taste and adjust the seasoning to your liking with additional salt, lemon juice and/or apple cider vinegar.  If using, stir in the toasted sesame seeds.
4. The salad tastes best when served immediately, but any leftovers can be stored in the fridge for a few days.

Recipe adapted from Amy Chaplins’ book:  At Home in the Whole Food Kitchen.

Roasted Purple Carrot Soup with Curried Lentils

Yield:  3-4 servings as a main or 4-6 servings as a side dish

SOUP:

1.25# purple carrots (3-4 carrots), peeled and cut into 1-2 inch pieces

1 Tbsp + 2 tsp coconut oil or vegetable oil (divided)

1 tsp salt

1 Tbsp fresh ginger, minced

1 medium onion, small dice

2-4 cups water or vegetable stock

1 to 1 ⅔ cups coconut milk

Salt & freshly ground black pepper, to taste

LENTILS:

1 Tbsp coconut oil or vegetable oil

1 tsp ground cumin

1 tsp ground coriander

¼ tsp ground turmeric

2 tsp minced fresh Korean chili or ¼ tsp dried cayenne pepper

¾ cup brown or green lentils

1 ½-2 ½ cups water

½ tsp salt, plus more to taste

Freshly ground black pepper, to taste

Extra-virgin olive oil, for finishing

Cilantro, chopped, for serving

1. Preheat the oven to 375°F.  Put the carrot pieces in a medium bowl, drizzle with 1 Tbsp melted coconut oil or vegetable oil and sprinkle in 1 tsp salt.  Toss to combine and spread in a single layer on a baking sheet.  
2. Roast the carrots for 30-40 minutes, turning once or twice during cooking.  You want the carrots to be tender and just starting to get crispy.  Once done, remove from the oven and set aside.
3. While the carrots are roasting, prepare the remainder of the soup and the lentils.  In a medium saucepot, melt 2 tsp coconut oil.  When the oil is hot, add ginger and onion and saute until the onions are translucent.  Add 2 cups water or vegetable stock and 1 cup coconut milk.  Bring to a simmer and cook, uncovered, for 8-10 minutes.  Remove from heat and set aside.  Cover to keep it warm.
4. To prepare the lentils, first melt 1 Tbsp oil in a small saucepot.  When the oil is hot, add the cumin, coriander, turmeric and fresh or dried chili.  Stir to combine and cook briefly until the spices are aromatic.  
5. Stir in the lentils along with 1 ½ cups water.  Bring the lentils to a simmer, then adjust the heat to maintain a gentle simmer.  Cover the pan and cook for 15 minutes.  You may need to add additional water and cook the lentils for an additional 10-20 minutes.  You want them to be soft and tender with just a small amount of liquid remaining in the pan.  As they start to soften, stir in ½ tsp salt.  Once finished, remove from heat and keep warm.
6. Now it’s time to assemble the soup.  Put the roasted carrots in a blender along with the gingered coconut milk mixture.  Blend until well combined and very smooth.  Taste a little bit.  At this point you will likely need to add more liquid to get the soup to the consistency you desire.  You can add either more coconut milk, water, or stock.  If you add coconut milk the soup will be a little more rich and sweet.  Adjust the seasoning to your liking with salt and freshly ground black pepper as well.
   

   
7. Return the soup to the pan and bring it to an appropriate serving temperature.
8. Ladle the soup into a bowl and top with the curried lentils and fresh cilantro.

Recipe adapted from www.nourishdeliciously.com.