The difference in flavor between a fresh organically grown carrot and the usual fare at the supermarket is evident to even the most casual eater. We harvest carrots from late spring until the ground freezes in the fall. To keep fresh, remove tops and store them in a plastic bag in the fridge. Carrots are most commonly orange but they also come in yellow, white, red, and purple. All colors can be used interchangeably but note that the darker colors will bleed when cooking and turn a soup pink! Carrots are delicious eaten fresh. Carrots and hummus is one of our favorite snacks at the farm. Carrots can be prepared in many ways such as steamed, roasted, shredded in salads, or added to a soup. There are many valuable nutrients in the skins of carrots so we don’t peel our fresh carrots. Simply use a veggie brush and water to clean off any lingering soil.
Orange Carrot Curry from Farmer John’s Cookbook:
Bring 1 cup water and 1 cup orange juice to a boil. Add 4 cups thinly sliced carrots and simmer until barely tender, 6 minutes. Stir in ½ cup raisins and remove pot from heat and let stand. Melt 2 tablespoons butter in a large skillet and cook 2 teaspoons curry powder and ½ teaspoon tumeric for one minute. Sprinkle 2 tablespoons flour into the skillet and stir until a smooth paste forms. Drain carrots, reserving liquid. Add half of the liquid to the curry paste and stir over heat until it thickens. Add remaining liquid and a mashed banana. Add carrots and raisins and salt and pepper to taste. Serve over rice.
Carrot and Ginger Soup
Heat a couple tablespoons of olive oil in a heavy soup pot. Add 2 small sliced onions and cook stirring until onions are soft.
Add 1 cup peeled cubed potato and 3 cups carrots cut into ½” rounds.
Cover with water, chicken or veggie stock and cook until all vegetables are quite soft, adding 2-4 tablespoons fresh ginger the last few minutes of cooking.
Carefully blend in batches in a blender until creamy and smooth (I’ve never found a food processor to do this well). Reheat if necessary and season with salt and pepper. For a richer soup, add a cup of heavy cream and heat gently.
Enjoy on a cold rainy day!
Carrot Muffins.
Preheat oven to 350. In a large bowl, mix together 2 cups flour, 1¼ cups sugar, ¾ tsp baking soda, 1½ tsp baking powder, ½ tsp salt, 1½ tsp cinnamon. Stir in ½ cup toasted chopped walnuts and 1 cup shredded coconut.
In separate bowl, whisk together 3 eggs, ¾ cup oil, and tsp vanilla.
Fold the wet ingredients into the flour mixture along with 2 cups grated carrot and 1 large apple, peeled and grated.
Bake in lined muffin cups for 20-25 minutes or until inserted toothpick comes out clean. Of course, these can be topped with cream cheese frosting for a real treat!
Baked Purple Carrot Chips
Adapted from Not Lazy. Rustic. Blog
- 4 medium purple carrots
- 1 Tbs olive oil
- ¼ tsp kosher salt
Preheat oven to 400. Using a vegetable peeler, cut the carrots into thin ribbons. Toss the carrots with oil and salt. Place them in a single layer on a baking sheet lined with parchment. Bake 10 minutes, then turn them over and bake until crispy but not scorched. Cool completely before serving.
Raw Beet & Carrot Salad
Adapted from Gourmet Magazine
- ¼ C orange juice
- 1 Tbs lemon juice
- ¼ C olive oil
- 1 bunch beets
- 1 bunch carrots
- 1 small onion, sliced thin
- 1 bunch flat-leaf parsley, chopped
Whisk together juices, oil and pinch salt & pepper. Wash, trim and peel beets and carrots. Grate them into a bowl. Toss together beets, carrots, parsley, onion and dressing. Let stand 30 minutes. Toss again, season with salt & pepper and drizzle with olive oil before serving.
Carrot Slaw
- 4 large carrots, shredded
- 1 small red onion, minced
- 1/2 cup toasted sunflower seeds
- 1 cup yogurt
- 2 T olive oil
- 2 T maple syrup (optional)
- 1 tsp lemon juice
- salt and pepper
Mix all ingredients in a medium bowl and chill before serving.