Carrots

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fall

These tough guys will keep a long time if you follow a few simple rules. Did they come with tops on? Cut off those tops. No, don’t throw them away. Make pesto with those tops – and use pecans instead of pine nuts. Or chop them finely and add them to a pot of vegetable soup. Or chop and saute with other greens. They can be bitter if used in large quantities, but a little bit is good. Now rinse off those roots. Dry them and store loosely wrapped in the refrigerator. They can keep for weeks and weeks. But why are you keeping them? More are on their way. So encourage eating them up by going ahead and cutting them into slices or rounds, whatever your family prefers, and storing them up front where they’re easy to grab as a snack.

(2023) Gut-Nourishing Salad with Creamy Peanut Dressing

I’m also adding a recipe from purelyplanted.com for Gut-Nourishing Salad with Creamy Peanut Dressing which I know we will need both pre-and post-Thanksgiving’s crazy meals. Use your cabbage, daikon and greens from this week’s box to make that salad.

~Conne

(2023) Lentil Soup

We’ve returned from a ten day road trip to the Madawaska Kanu Centre (MKC) in Ontario. In addition to a week full of daily paddling instruction, their kitchen kicks out homecooked meals three times a day. I grabbed some of their recipe cards from the gift store. 

The boys have chosen the following recipe for this week. Looks easy, uses that single old leek, celery, and the tomato from yesterday that was a little bruised, and can get served with leftover rice and pan-fried okra tossed in cornmeal, my favorite okra treatment.

NOTE: The leftover lentils were delicious in a salad with Ceasar dressing, and mixed into ground beef for burgers and meatloaf.

(2023) Oven-Baked Country Bacon & Collard Egg Rolls

From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.

“Yay” for collard greens in today’s box (at least in ours). I’ve been wanting to try the recipe below for baked collard green egg rolls from the new cookbook out from Atlanta sauce maven and author Natalie Keng. It won’t use all the collards, but it will use some of the cabbage I have stored in the refrigerator and that last green onion from two weeks ago. I love peanut sauce on anything, and while we love egg rolls here, I’m anxious to try these baked egg rolls which I think will be so much easier than frying. Not to mention healthier.

(2020) Pikliz

Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.

Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.

When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”

(2020) Aluma Farm’s Veggie Pickles

Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.

(2018) Autumn Vegetable Potage

I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.

Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..

(2018) Sesame Noodles with Summer (or in our case, Fall) Vegetables

There are several other soup recipes there, and a few ideas for pickling and more ways to roast carrots. But I think I’m going to try this ancient recipe from Bon Appetit. All I need to add to what came in the box is a bunch of cilantro and a few green onions. You could add some protein, too..

(2017) Root Vegetable Soup

I’ve been using my turnips in soups this month. Try this one from Prevention magazine. Put in as many turnips and carrots as you like.

(2017) Quick Pickled Vegetables

From alexandracooks.com. She suggests using these as a pizza topping. You can try it with the peppers and even the green tomatoes from today’s box.

Spicy Sauerkraut

One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.

Kimchi

Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.

Carrot Top & Quinoa Soup

A gorgeous bunch of carrots is such a gift!

Now – don’t waste those greens. This soup is delicious and the greens are a great addition. You can use the remaining greens to make pesto, which would be nice as a garnish for this soup.

Sorghum-Glazed Carrots

In some years we’ve received small jars of sorghum in our boxes. This recipe works with sorghum, or honey, or agave, or maple syrup, or any other sweetener you prefer. Are you buying the gorgeous fresh ginger now available at every local farmers market? If not, what are you waiting for? this recipe was in Bon Appetit ages ago.

Carrot Soup

From Jarrett Stieber as demonstrated at Freedom Farmers Market, with all his notes. A nice first course for a bigger meal, or a delicious meal all of itself. And easy.

Carrot Candy

This recipe from Mark Bittman’s “VB6” (Vegan Before 6) book. Here’s what he says about it:

“Here, you concentrate the sweetness of carrots by slow-roasting them until they’re essentially dehydrated. The resulting “candy” is slightly chewy and slightly crisp—the perfect healthy snack to eat alone, or as a vehicle for dips.

You can use this technique on virtually any vegetable, alone or in combination. Thinly sliced fennel bulbs, beets, parsnips, celery root, and turnips all work great, as will cauliflower or broccoli florets. All will take somewhere between 2½ and 3 hours, depending on the cut and how dry the vegetables were to begin with. If you want something crunchy and salty, try the variation. If you have the pans and oven space, make at least a double batch, using an assortment of vegetables. Store in an airtight container in the fridge for up to a week.”

Curried Cider Pork Stew

So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.

Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.

Roasted Carrots with Cumin

I have no idea where I first saw this recipe, but it works with all kinds of spices (skip the cumin, swap something else if you prefer) and makes a delicious topping for a platter of lentils or rice as a vegan entrée or side dish. I like the plan of cooking the carrots roasted at first, then uncovering so they can brown. Otherwise, my roasted carrots tend to end up looking pretty brown and shriveled before they’re tender all the way through. With the addition of all the honey, herbs, etc. this works well for carrots that may be a little less than perfectly sweet.

Roasted Radishes and Carrots with Turmeric

This is a recipe from the late, lamented Dunwoody Green Market. Pick up fresh turmeric from the Morningside or Peachtree Road farmers markets (where you can also pick up some of Riverview’s pork for dinner) and really make dinner a local feast.

Roasted Carrots with Cumin

Toss carrots in oil, honey, cumin seeds, garlic, salt and pepper in a 2-quart baking dish. Cover tightly with foil (if baking dish does not have a lid) and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle Read More…

Teriyaki Salmon with Pickled Vegetables and Sesame Seeds

In my CSA box was a little bundle of three medium size daikon radishes with greens. I think raw daikon radishes are an acquired taste. I love “regular” radishes, but the daikon has a bitterness to the heat that makes it not something I enjoy eating raw in a salad.

So to use my three pretty daikons today, I’ll be making these vegetables. Even if you don’t want to do the whole recipe, try the pickled vegetables part. It’s a fairly traditional take on Vietnamese pickled vegetables which are served on banh mi sandwiches and a great way to temper those daikons. You could do it with all daikon, but the carrots add color and the cucumber makes a nice change of texture. Try chicken, tofu or other shrimp instead of the salmon if you like.

This recipe is adapted from one in “A Change of Appetite” by Diana Henry.

Carrot, Apple and Ginger Soup

Is there anyone who doesn’t love carrot soup? The carrots in my CSA box were on the large side so they’ll be perfect for soup. This is a recipe from Southern Living.

Autumn Vegetable Soup

The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.

Asian Peanut Noodles

This recipe came from chow.com. Udon noodles are Japanese wheat noodles and soba noodles are Japanese buckwheat noodles. They can be found in gourmet grocery stores or in Asian markets. If you are having a hard time finding them, you can substitute whole-wheat linguine or spaghetti.

Roasted Beets, Fennel, and Carrots with Blackberry Vinaigrette

Tyler Williams of Woodfire Grill demonstrated this recipe at Morningside Farmers Market earlier this month. It’s a perfect use of several things in your box (substitute more beets if you don’t have carrots around). Blackberries are in season right this minute and available at most local farmers markets this weekend, so stock up! No faro on hand? Substitute Israeli couscous, orzo or even rice.

Vegetable Lo Mein

Oops – another recipe adapted from the folks at Prevention magazine …. but this one is great for incorporating lots of lots of vegetables. You can decide how much of your bok choy or Napa cabbage to include – the whole head? half? a quarter?

‘Mother-in-Law’ Beet Salad

This last recipe is an adaptation of one from Marc Sommers, executive chef of Parsley’s Custom Catering in Kennesaw, who demonstrated it at the Morningside Farmers Market a year or so ago. He says he “borrowed” this recipe from his Belarusian mother-in-law. I just had a beet-and-potato salad at an Ethiopian restaurant last night and I can’t wait to try this one.

Brazilian Chicken Salad Sandwich

This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.

Stir-fry Sauce

One of the things I do to make a quick stir-fry even quicker is to keep a jar of stir-fry sauce in the refrigerator. You could buy a jar, but why? When you’re ready for dinner, heat up some vegetable oil, sauté your vegetables (this week you could use bok choy, beet greens, thinly sliced beets, onions, garlic and/or squash) and when it’s just about done, add just enough of this sauce to coat everything lightly. The cornstarch will thicken quickly and your stir-fry is done. I love that I don’t have to haul out the ginger and the garlic and the soy sauce and whatever every time I want to make a quick meal. This sauce will keep in the refrigerator for 2 weeks. Vary the proportions to suit the taste of your household.

Creamy Kohlrabi Slaw

www.cooks.com
A search on “kohlrabi” on this site netted three pages containing 27 recipes, including this traditional creamy slaw suggestion. It’s not particularly seasonable for Georgia, and uses other ingredients that I don’t typically have in the kitchen, however you can easily amend this to work in your kitchen based on what you have on hand: substitute a mixture of ketchup and mayonaise for the French dressing, honey for the sugar, cabbage for the carrots, or add thinly sliced red or green bell pepper.

Japanese Curry Rice

The recipe for Japanese Curry Rice comes from Marc Matsumoto of norecipes.com. He says: “ I make almost everything I post without a recipe. I think cooking is most fun and innovative when you just wing it. I do recognize that not everyone is as adventurous as me, so I post the ingredients and method to give you a starting point.”

So in that spirit, substitute okra for the carrots, thinly sliced green beans for the peas, use applesauce instead of the fresh apple, or make any other substitutions that appeal to you.. You could skip the protein and still have a lovely meal.

Beetroot and Carrot Crackers

This recipe also uses beets (have I mentioned how much I love beets?) and it’s sort of a specialty thing. If you don’t have a dehydrator, you can stop reading now. This recipe is from British “cook” Karen Knowles who has a raw food blog and has offered several very tasty dehydrated cracker recipes. I look forward to making these this weekend. Beetroot is of course the very descriptive British name for what we in the colonies call “beets”.