6.18.2009

farm box wednesday...

in our box this week: 

a head of cabbage
2 types of zucchini squash 
a container of yellow cherry tomatoes
a bag of apricots
a bag of plums!
more carrots... any ideas on what to do with carrots other than eating them raw? i'm not sure i'm much of a fan of cooked carrots--wonder if they can be sliced lengthwise& grilled? this is our 3rd week of carrots and they're starting to get a little... ho-hum. 

10 comments:

Molly said...

I absolutely LOVE carrots cooked, so this is one of the ways I use them...
We grill a lot in the summer because the thought of heating the house up more by turning the oven on makes me want to scream! So, I make a lot of potato "pillows." Probably not the most eco-friendly to use tin-foil (but it is recyclable), but this can also be done with an aluminum pan on your grill (seems to work best when they can be covered). Anyways, in a sheet of tin-foil I put cut up potatoes (usualy reds with the skins on), sliced carrots, almost a whole onion diced, couple cloves of garlic minced, salt and pepper (or whatever seasoning you prefer), 2-4 tbsp/pats butter on top (I usually eyeball this, too much butter never hurts.lol) then fold up the tin foil, sealing all the edges (making your pillow). Cook on the grill for about 20 minutes - I usually put it on 10 minutes before I start my meat.
There are sooo many ways to variate this...add cheese, peppers, etc.
So easy and one of our favs! Plus you can alter the recipe to feed 2 or 10!

Becky said...

I LOVE roasted carrots & so does my 10-month old, so Lucy may too. Put them in a little olive oil or butter, salt & pepper them, then roast them at 425 for 25 minutes. Delicious!

Stephanie said...

Carrots are awesome! And one of the only things we can find organic in our local grocery store, so we get them a lot. My favorite is a bit of extra virgin olive oil, a bit of low sodium soy sauce, fresh cracked pepper, and either italian seasoning or chinese 5 spice depending on the rest of the meal. Super awesome if you add broccoli cooked with them. Great as a side on their own, or added to jasmine rice and meat for a stir fry.

- Stephanie (aka, SAHolidayBride from the EFF board)

Meg said...

I have an awesome recipe for a red curry that has long strips of carrot, zucchini and green peppers if you want it. Makes awesome leftovers too and you can load the recipe with double veggies!

Anonymous said...

My mom always used to make a carrot salad that was shredded like coleslaw. It had mayo and raisins, and I'm not sure what elSE, BUt IT WAS yummy! welshgirl

Kristen said...

Heyo!

Dairy-Free Gingered Carrots, side dish. A hit for even those who don't delight in the orange vegetable! If you haven't experimented much with ginger root, this is the perfect intro dish.

-Melt 2 tablespoons pareve margarine in saucepan over med-high heat.

-Saute 1 tablespoon peeled minced ginger for 1 minute.

-Stir in 1/3 cup OJ and 1 tablespoon pure maple syrup, bring to a boil.

-Decrease heat to low, stir in about a pound of peeled and cut carrots, coating with mixture.

-Cover and simmer for about 10 mins.

-Add dash salt and pepper and continue cooking a couple more minutes until mixture gets a little thick and carrots are as done as you want them to be. I like my cooked carrots on the crunchy side, so I don't cover them when they are simmering. Serve hot.

~Kristen F

Renee said...

i was going to suggest a variation of the ginger carrots. such a nice combo! i use honey instead of maple syrup. i'm sure either works!

emilie said...

Hey, I just posted a recipe for carrot muffins on my blog. They are awesome!

ley said...

Carrot Cake. 'Nuff said.

;)

My husband juices carrots and uses them in his fancy, healthy vegetable and fruit juice drinks. I just try to put the juice with liquor. (But then again, what don't I try to put with liquor?)

Anonymous said...

Carrots can be grated and boiled, then mixed in with lots of different things. We add them to pasta sauces, mashed potatoes, lentil soup, chili, and my husband's favorite, carrot cake. They're very versatile when used in that way because they basically soak up the flavor of whetever they're mixed in with. They're a good, healthy filler.