Thought some of you might like this article about New York Chef Dan Barber. It includes 2 fabulous recipes – one for kale salad that I like almost as much as my current favorite Tuscan with Pecorino (and lot of garlic & lemon). Both kale salad recipes call for Tuscan kale, but I actually prefer our Winterbor kale in them. Or try Redbor for a splash of color. They can both be made in advance and taste even better the next day. The other recipe in the article is for Creamy Rice with Parsnip Puree. Yum!
It’s hard not to eat the carrots raw that we’ve been getting in our share. They’re so tender and sweet that I often eat a few on my way home from the farm. They also take prominent roles in fresh salads and quick stir-fries.
But if you want to try something new, check out my recipe for Carrot and Ginger Soup below. Not only is it healthy because there’s no cream, but it has a secret ingredient – orange juice. The acidity in the juice brightens the carrot flavor but doesn’t make the soup sweet. If it’s just way too hot to eat a warm soup, refrigerate it and serve it cold. Or you can even freeze it for up to 3 months.
Carrot and Ginger Soup
From the kitchen of Chef Tse
2 pounds carrots, peeled and sliced
4 cups or more chicken broth
1/2 cup chopped onion
1/3 cup peeled minced ginger
2 tablespoons olive oil
1 1/2 cups freshly squeezed orange juice
6 tablespoons plain yogurt or sour cream
1/4 cup chopped flat leaf parsley
Salt and pepper
Heat olive oil in a soup pot over medium heat. Add onion and ginger and sauté until transparent. Add chicken stock and carrots. Cover and simmer until carrots are tender, about 25 to 30 minutes.
Working in small batches, puree soup in a blender. Return soup to pot and set over medium heat. Add orange juice and season with salt and pepper. Thin with a little more chicken stock if soup is too thick. Taste and season with salt and pepper. Ladle soup into six bowls and top with yogurt or sour cream (or even crème fraîche if you’re feeling indulgent). Sprinkle chopped parsley over the top and serve.
from Shareholder Marie Culpepper
Not really a recipe – just a procedure:
- Cut carrots and parsnips into pieces about the size of your small finger.
- Slice onions (yellow or sweet. No specific quantities – about one medium onion for each 2 cups or so of cut carrots and parsnips.)
- Toss carrots, parsnips, and onions with a few tablespoons of olive oil (or spray with olive oil) and lightly salt and pepper.
- Roast in a shallow baking pan at 350 degrees for about 20 minutes and check. You’re looking for a slight amount of caramel coloring and for the root vegetables to get tender but not too soft. If they need more time, repeat for 5-10 minute intervals until done.
With the wonderful, sweet carrots and parsnips from 47th Avenue Farm, this makes a delightful side dish.