Carrots

Carrots

This note and recipe come from Spring Hill member, Mike McMahon:You can hardly call this a recipe, but I thought it was surprisingly good given how simple it is. This is what we did with the radishes this week and I thought I’d pass it along.

Carrot and Radish Salad
4 medium carrots
6 large radishes
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil

Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

P.S. A touch of salt really helps the flavors pop.

Roasted Winter Vegetables
We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.

Roasted Vegetable Salad
This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example.
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.

Vinaigrette Dressing:
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.

Roasted Winter Vegetables
We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.

Please email us your favorite recipes and we’ll pass them along. Thanks.

Rabbits finding carrots
in a garden are more likely to eat the exposed greens than to dig up the root.



		Arugula \| Basil \| Beets \| Bok Choy \| Braising Mix \|Broccoli \| Broccoli Raab \| Brussels Sprouts \| Cabbage \| Carrots\| Celeriac \| Chard \| Chinese Broccoli \| Cilatnro \| Collards \| Cucumbers \| Eggplant \| Fennel \| Garlic \| Herbs \| Green Beans \| Jalapenos \| Kale \| Kohlrabi \| Leeks \| Lettuce \| Onions \| Parsley \| Parsnips \| Peppers (Bell) \| Potatoes \| Pumpkins \| Radishes \| Rutabagas \| Scallions \| Spinach \| Sugar Snap Peas \| Sweet Potatoes \| Tomatillos \| Tomatoes \| Turnips \| Winter Squash \| Zucchini \| Storage Tips (downloadable .doc) Carrots This note and recipe come from Spring Hill member, Mike McMahon:You can hardly call this a recipe, but I thought it was surprisingly good given how simple it is. This is what we did with the radishes this week and I thought I’d pass it along. Carrot and Radish Salad 4 medium carrots 6 large radishes 1/4 teaspoon freshly grated lime zest 1 tablespoon fresh lime juice 1 1/2 tablespoons olive oil Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables. P.S. A touch of salt really helps the flavors pop. Roasted Winter Vegetables We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add. 6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick). 2 tablespoons oil 1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper. Roasted Vegetable Salad This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example. Preheat oven to 425. 10 cups or so of fresh vegetables chopped for even cooking possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer squash, green beans, peppers, fennel, carrots, garlic. Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally. Let the vegetables cool. Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing. Vinaigrette Dressing: 1 Tablespoon Balsamic vinegar 1 clove garlic, pressed ½ teaspoon salt 3 Tablespoons olive oil fresh herbs - try basil, thyme, oregano to taste Pepper to taste The vegetables would also be good served over pasta or rice or topping a pizza. Roasted Winter Vegetables We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add. 6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick). 2 tablespoons oil 1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.

Please email us your favorite recipes and we’ll pass them along. Thanks. Rabbits finding carrots in a garden are more likely to eat the exposed greens than to dig up the root.