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Carrot
(Daucus carota)
Originally from Afghanistan, carrots traditionally came in the colors
red, black, purple, and pale yellow.
The first orange varieties were not cultivated until the 1600's-in
Holland. Carrots became popular in America after World War I, and
now they are a favorite for everything from juice to bread. They
contain beta carotene (the precursor of vitamin A), are high in
fiber, calcium, and potassium.
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Storage
Tips:
-
For winter storage, pack carrots in a barrel of moist sand and
keep in a cool location
- Carrots
can be frozen: blanch for 3 minutes, rinse in cold water, drain,
and pack into airtight containers.
- Remove
greens and refrigerate in a plastic bag. Will last 2-4 weeks.
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Recipes:
Cashew Carrot Curry Sauce
2 1/2 c whole cashews 31/2 c water
1 tbsp sesame oil 2 c onions sliced
6 c carrots sliced 2 zucchinis sliced
2 tbsp curry powder or to taste
Grind
the cashews into a meal in a food processor. Add 3 cups of water
and blend until creamy to make cashew milk.
Heat
a large stock pot. Add sesame oil and saute the onions for 2-5 minutes.
Add carrots, zucchini, cashew milk, and 1/3 c water to the vegetables.
Simmer for at least 5 minutes, or until the carrots are tender.
Add curry powder to taste.
If
you are serving over pasta or grains, it may need more curry powder.
Also try serving the sauce on fresh-sliced cucumbers or other vegetables.
This
recipe comes from "The Quick and Easy Organic Gourmet,"
by shareholder Leslie Cerier
Carrot
Bread (Farmers Market Cookbook)
1 cup
sugar
2/3 cup vegetable oil
2 eggs
1 ½ cups flour
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Cinnamon
¼ tsp. Salt
1 cup grated carrots
1 cup chopped walnuts or pecans
½ cup raisins (optional)
Heat
oven to 375 degrees. Grease and flour loaf pan. Combine sugar, oil,
and eggs; blend thoroughly. Sift together flour, soda, powder, cinnamon
and salt; stir into creamed mixture. Stir in carrots and nuts. Spread
batter evenly in loaf pan. Bake 55 minutes. Cool in pan on wire
rack. Makes one 9x5 loaf.
Carrot
and Parsley Salad (Moosewood Cooks at Home)
3 ½
cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 Tbsp. Fresh lomon juice
¼ cup vegetable oil
½ tsp. Salt
Plenty of freshly ground black pepper to taste
Variations: add 1 tbsp of chopped mint or chives; or 1 tsp of ground
cumin.
Combine
the carrots, parsley, garlic, lemon juice, oil, salt, and pepper
in a serving bowl and toss well.
Carrot and Parsley Salad can be made ahead and refrigerated, covered,
until serving time. It will keep nicely for 2 or 3 days. Makes 6
servings.
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