From our friends at Farm Share, who deliver fresh New York State farm produce. Recipes below.
Carrots were originally every color except orange: red, black, yellow, white and especially purple! First cultivated in Afghanistan, these original carrots had purple exteriors and yellow flesh. In the Middle Ages, the Dutch developed the bright orange carrot.
Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Wild carrot is often known as “Queen Anne’s lace”. It is so called because the flower resembles lace; the reddish, purple flower in the center represents a blood droplet where Queen Anne supposedly pricked herself with a needle when she was making the lace.
Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. Vitamin A is important for vision, the immune system, embryonic development and reproduction, bone metabolism, and skin and cellular health.
Simple Roasted Carrots
adapted from Ina Garten
2-3 tablespoons good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.
Ensalada De Habas Y Zanahorias
(Fava Bean and Carrot Salad)
2 cups fresh fava beans, shelled
4 carrots, sliced 1/4 ” thick
2 sprigs fresh epazote (mexican herb – can be found in many gourmet or mexican grocery stores)
1 medium tomato, chopped
2 jalapenos, chopped
1 garlic clove, minced finely
1/4 cup fresh cilantro, minced
3 tablespoons fresh lime juice salt, to taste
pepper, to taste
1 Shell the fava beans and measure out 2 cups. Wash, peel and slice carrots.
2 Bring a medium sized pot of water to boil along with the epazote. When boiling add fava beans, cook 6 minutes. Add the carrots (do not remove favas) and continue boiling 2 more minute. Drain and discard epazote.
3 Chill the fava beans in the refrigerator for one hour(this is to firm the fava beans so as to facilitate peeling).
4 Meanwhile wash, and dice remaining ingredients. Mix in a medium sized bowl.Set aside.
5 After an hour has passed, take out the beans and peel off the skins very carefully so as to not break the beans too much. Add beans and carrots to remaining ingredients.