| Rutabagas & Carrots Boil them together, drain water, and mash together, adding a little butter, nonfat milk, and brown sugar for a great side dish. |
| Broccoli and Carrots with Lime Dressing 2 Carrots, thinly sliced on the diagonal 3 Stalks broccoli, heads cut into florets, stalks peeled and sliced on the diagonal Dressing: 1 Tbsp dark sesame oil 1 Tbsp soy sauce 2 tsp honey 3 Tbsp fresh lime juice (about 1 lime) Salt and ground black pepper, to taste Chili oil, Tabasco, or other hot pepper sauce (Optional) Bring about 2 inches of water to a rapid boil in a covered pot. Add the vegetables, cover, and simmer for about 5 minutes or until tender but firm. While the vegetables cook, mix together all of the dressing ingredients. Drain the vegetables, plunge them into cold water, drain again, and chill until ready to serve or serve them at room temperature. Toss the vegetables with the dressing just before serving. |
| Sugar Snap Pea and Carrot Salad 1 1/2 cups thinly sliced carrots 1 1/2 cups sugar snap peas, ends removed 1 tbsp lite soy sauce 1 clove garlic, minced 1/2 tsp sesame oil 1 tbsp orange juice Red leaf lettuce leaves Lemon slices Blanch the carrots for 3 minutes in boiling water. After 1 minute, add the sugar snap peas. Drain, plunge the vegetables into cold water, and drain again. Whisk together the soy sauce, garlic, oil, and juice. Toss with the carrots and sugar snap peas. Place the lettuce leaves on individual plates. Mound the vegetables on top, garnish with lemon, and serve. |
| Carrot Fennel & Orange Soup 1 fennel bulb, stalks trimmed flush with bulb, and sliced thinly crosswise 2 tbsp unsalted butter 1 ½ lbs carrots, thinly sliced 1 green garlic bulb, sliced thinly 5 cups water or veggie stock 1 tsp salt 1/3 cup fresh orange juice ¼ cup sour cream In a 3 quart heavy saucepan, cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender. In a blender, puree mixture in batches with orange juice, sour cream and salt and pepper to taste until smooth. Transfer to another saucepan. Heat soup, stirring until just heated through (do not let boil). Serve soup garnished with fennel fronds. |
| Broccoli and Carrot Vinaigrette 1 lb (approximately) broccoli; cut up 2 Carrots, sliced 1/4 c Oil 2 tbsp Wine or cider vinegar 1 tbsp Chopped chives; (optional) 1 tsp Dried parsley flakes; or 1 tablespoon chopped fresh parsley 1 Clove garlic; minced 1/2 tsp Paprika Salt and pepper to taste Steam broccoli and carrots until crisp tender. Allow to cool. Whisk or beat together the remaining ingredients. Combine and chill. Toss and serve cold. YIELD: 4-6 servings |
| Carrot Marmalade 6 medium-sized carrots 2 lemons 2 large oranges 11 cups water 8 cups sugar 1. Scrub lemons and oranges well and cut them into quarters. Remove any seeds. 2. Soak the fruit chunks in the 11 cups of water for 24 hours. Remove the fruit and cut into very small shreds. 3. Wash, peel, and grate carrots. Add fruit and shredded carrots to the water in which the lemons and oranges were soaked. 4. Bring to a boil and simmer for 1 hour. 5. Add the sugar and boil the marmalade until the juice reaches the jelly stage 6. Pour into hot, sterile jelly glasses. 7. Fill to within 1/8 inch of the top. Screw on the tops, then invert the jars for about 5 seconds to seal completely. |
| Carrot Salad with Green Onions 1 carrot, scraped and grated 3 tbsp green onion, washed and chopped 1 cucumber, washed and cubed 1 tbsp olive oil. Mix all ingredients and enjoy! |
| Gold Beet Carrot Soup 2 medium onions, chopped 2 tsp olive oil 5 cups water or vegetable stock 3 gold beets, cubed 4 large carrots, chopped 1 tsp thyme 3-6 tbsp white miso Saute onions in olive oil until brown at edges. Add gold beets, carrots and water or stock and cook for 30 minutes or until beets feel done. Add thyme and miso to gold beet mixture and puree. Add lemon juice if desired and salt to taste. Serve hot or cold. |
| Carrots and Beets with Tarragon Yogurt Dip 1 lb. each carrots and beets, poached or steamed, cooled and arranged on a platter Dip: 1 ½ cups yogurt ½ cup mayonnaise 2 large cloves garlic, minced 2 tbsp chopped fresh tarragon leaves or 1 tbsp dried ¼ tsp salt 2 tbsp red wine vinegar 1 tbsp sugar or honey Blend together the dip ingredients and taste for seasoning. Allow dip to stand for ½ hour to blend flavors and serve with carrots and beets as a first course or appetizer. Leftover dip can also be used as a salad dressing. |
| Carrot and Green Bean Casserole 1 medium yellow onion 3 Tbsp butter 2 Tbsp flour 1/2-tsp salt 1/8-tsp pepper 1 1/2-cups milk 2 eggs beaten 1/2-cup grated cheddar cheese 2-cups cooked green beans 2-cups cooked, sliced carrots 1/2-cup bread crumbs Cook onion slightly in butter. Add flour and seasoning, blending well. Add milk gradually and cook until slightly thickened. Add to eggs and cook slowly 1 minute, stirring constantly. Add grated cheese and stir in vegetables. Pour in a greased baking dish. Cover with crumbs and dot with butter. Bake in moderate oven (350 degrees) for 30 minutes. |
| Braised Celery, Apples and Carrots 1 tsp olive oil 3 carrots, peeled and cut into 2-inch pieces 1 red onion, chopped 3 celery ribs, slived thin 2 apples, peeled, cored and sliced 2 cups currants ½ cup apple juice ¼ cup apple cider vinegar ¼ cup honey 2 tbsp Dijon mustard 2 tbsp chopped basil Salt and pepper to taste In a large nonstick skillet, heat the olive oil until very hot. Add the carrots, red onion and celery. Cook over medium heat until the vegetables begin to slightly caramelize and soften in texture, about 10 minutes. Add the apples, currants, apple juice, vinegar, honey and dijon mustard. Cover, reduce heat to a simmer, and cook 10 minutes more. Remove the cover, and boil until the liquid has evaporated and the vegetables begin to glaze. Stir in the chopped basil and season to taste with salt and pepper. Serve at once. |
| Carrot and Celery Soufflé 1-cup dried bread crumbs 1-cup milk 1 1/2-cup cooked carrots, mashed 1/2-cup chopped celery 1 medium yellow onion, minced 2 eggs separated 1/2-tsp salt 1/8-tsp pepper Soak bread crumbs in enough mild to moisten. Add onions, carrots, celery and beaten egg yolks. Beat egg whites until stiff and fold into mixture. Season with salt and pepper. Pour into greased baking dish. Bake in moderate oven (350 degrees) 30 to 40 minutes. |
| Carrot and Green Bean Casserole 1 medium yellow onion 3 Tbsp butter 2 Tbsp flour 1/2-tsp salt 1/8-tsp pepper 1 1/2-cups milk 2 eggs beaten 1/2-cup grated cheddar cheese 2-cups cooked green beans 2-cups cooked, sliced carrots 1/2-cup bread crumbs Cook onion slightly in butter. Add flour and seasoning, blending well. Add milk gradually and cook until slightly thickened. Add to eggs and cook slowly 1 minute, stirring constantly. Add grated cheese and stir in vegetables. Pour in a greased baking dish. Cover with crumbs and dot with butter. Bake in moderate oven (350 degrees) for 30 minutes |
| Celery, Zucchini & Carrots ¼ cup peanut or vegetable oil 1 red onion, thinly sliced 2 cloves garlic, minced 1 tbsp soy sauce 1 tbsp coarsely ground pepper 3 carrots, peeled and cut into strips 3 celery stalks, cut into strips 3 small zucchini, cut into strips 1 tbsp finely chopped cilantro In a wok or frying pan over high heat, warm the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot, but not quite smoking, add the onion and stir and toss every 15-20 seconds until slightly softened, 2-3 min. Push the onion to the side of the pan, then add the carrots and celery and stir and toss all the vegetables together until the zucchini is just tender, 2-3 min. longer. Add the soy sauce, pepper and cilantro to the pan and stir and toss just until the vegetables are well mixed with the ingredients. Taste and adjust the seasonings immediately. |
| Carrot Candies ½ cup walnuts, toasted and finely chopped 1 lb. carrots, scraped and grated 1 ¾ cup sugar 3 tbsp water 1 tsp ginger 2 tbsp lemon juice Dissolve the sugar in the water in a saucepan over low heat. Stir in the carrots, then bring to a boil. Boil for 30 minutes, or until mixture is very thick. Remove from heat and stir in the ginger, walnuts and the lemon juice. Pour into a greased square pan (approx. 8" x 8"). Allow to cool, then cut into squares. When completely cool, remove from pan. |
| Roasted Carrot and Tomato Soup with Basil Nonstick vegetable oil spray 1 large onion, thinly sliced 2 pounds plum tomatoes, halved lengthwise 1 pound carrots, peeled, cut into 1/2-inch-thick rounds 2 garlic cloves, unpeeled 1 tablespoon olive oil 2 1/2 cups water 2 3/4 cups (about) low-fat (1%) milk 1/2 cup thinly sliced fresh basil Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet). Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve. |
| Potato and Carrot Puree 2 tbsp olive oil 4 carrots, peeled and chopped 3 baking potatoes, peeled and chopped 1 cup low-fat cream Salt and ground white pepper to taste 1 large yellow onion, chopped 2 cloves garlic, cut in half 2 cups chicken stock 1 tsp each sage and thyme Warm the olive oil in a large saucepan over medium heat. Add onion and saute until soft, 2-3 minutes. Stir in garlic, sage and thyme and cook for 3 minutes longer. Add potatoes and stir to incorporate thoroughly. Stir in stock and simmer gently, uncovered, for 15 minutes. Add carrots and continue to simmer until vegetables are tender, about 15 minutes longer. Remove from heat. Put mixture through a ricer or mash with potato masher. Transfer to clean saucepan and season to taste with salt and white pepper. Slowly stir in cream and cook over medium heat until cream is absorbed, 7-8 minutes. Taste and adjust the seasoning. Serve immediately. Yields 4-6 servings. |
| Red Cabbage and Carrot Slaw 4 cups finely shredded carrot 4 cups finely shredded red cabbage 1/2 cup rice vinegar (available at Asian markets and some supermarkets) 1 tablespoon sugar, or to taste 1 teaspoon vegetable oil 1/2 teaspoon salt, or to taste In a large bowl toss together the carrot and the cabbage. In a small bowl whisk together the vinegar, the sugar, the oil, and the salt. Just before serving add the dressing to the vegetables and toss the slaw well. |
| Carrot Rice Soup 1 lb Carrots, peeled and chopped 1 med Onion, chopped 1 tbsp Margarine 4 c Chicken broth, divided 1/4 tsp Dried tarragon leaves 1/4 tsp Ground white pepper 2 1/4 c Cooked rice 1/4 c Light sour cream Snipped parsley or mint for garnish Cook carrots and onion in margarine in large saucepan or Dutch oven over medium-high heat 2-3 minutes or until onion is tender. Add 2 cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes. Combine vegetables and broth in food processor or blender; process until smooth. Return to saucepan. Add remaining 2 cups broth and rice; thoroughly heat. Dollop soup cream on each serving of soup. Garnish with parsley. |
| Fresh Beet and Carrot Salad Ingredients: romaine lettuce leaves 3 cups grated fresh beets ( about 3 beets), peeled and uncooked 2 cups grated raw carrots, peeled 1 cup grated raw zucchini, unpeeled Dressing: ½ cup rice vinegar 1 Tbsp sesame oil 2 tsp minced ginger 1 Tbsp dry sherry Salt and pepper to taste Cooking Instructions 1. In a large bowl, toss together the beets, carrots, and zucchini. 2. Whisk together the dressing ingredients and add to the beets. Place romaine lettuce leaves on a platter. Mound the salad on the lettuce and serve. |
| Carrots with Lemon and Dill 1 pound carrots, cut into ½ inch slices 2 tbsp butter ½ cup minced onion ¼ cup dry white wine ½ tsp grated lemon zest (yellow part of peel) 1-2 tbsp lemon juice 2 tbsp minced fresh dill Salt and pepper to taste Steam carrots for about 7 minutes until tender-crisp. In a skillet, heat butter until foamy; add onions and sauté until softened, Add carrots, wine, lemon zest, and one tablespoon of the lemon juice, and cook, stirring until most of the liquid is reduced, about 2 minutes. Add the dill, salt and pepper and additional lemon juice to taste. Serve hot. Yield: 4 servings |
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