Happy New Year! One missed market, and it feels like such a long time! It will be nice to see everybody.
I volunteered to bring carrots to dinners over the holidays so I could show off the 18 inch long ones I got from Pine River at the last market of 2016. You see, where I come from, there isn’t any soil that’s 18 inches deep, let alone anybody who knows how to grow beauties like Bob Felhazi‘s. We tried out some great carrot recipes, and I’m including two favourites below.
Lots of other fresh veggies will be on offer at this first market of 2017, to give you a healthy boost. Here’s Kyle Warren‘s list from Everdale:
“This week we have spinach, salad mix, arugula, specialty greens, green, purple and black kale, cilantro, green onions, leeks, yellow onions, dry black beans, carrots and all your other roots!”
Everdale and Shared Harvest will be taking turns coming in for the next while, and a few of our other vendors will be alternating, too, but we expect to have a well-balanced selection. Check the list each time if you are counting on something in particular, and please bear in mind that best-laid plans can be changed by the weather.
The rinkhouse will be full of the usual suspects, and DeFloured may be braving the January breezes to bring you delicious gluten-free baking, or tucked into the garage.
Here’s the full list:
All Sorts Acre
Dufferin Park Bakers
Everdale Organic Farm
Forbes Wild Foods
Lovell Springs Trout Farm
Pine River Organic Farm
Shared Harvest Community Farm
Spade & Spoon
See you at the market!
Sharon’s Simple Carrot Salad
Very easy and refreshing. Just mix everything together, let it stand for a few minutes, and serve.
- coarsely grated carrots
- lemon juice
- dried cranberries or other dried fruit
- toasted nuts or seeds
- a little olive oil
Roasted Carrots with Yogurt Sauce
Adapted from the Smitten Kitchen website. This is superb, well-worth the effort.
- 3 pounds of carrots (not too thick), various colours if available, scrubbed
- 1/4 cup water
- 1 1/2 teaspoons teaspoon cumin seeds, toasted
- 1 1/2 teaspoons coriander seeds, toasted
- 2 teaspoons thyme leaves
- 1 teaspoon coarse salt
- hot pepper flakes to taste if desired
- Freshly ground black pepper
- 4 garlic cloves, crushed or minced
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons olive oil
- 2 tablespoons orange juice (about 1/4 orange)
- 2 tablespoons lemon juice (about 1/2 lemon)
- Salt and pepper
- 1 to 2 cups sprouts or salad greens of your choice
- 1/4 cup plain yogurt
- 2 tablespoons toasted seeds (pumpkin, sunflower seeds, sesame or a mixture)
Heat oven to 400 degrees F. Pour 1/4 cup water in the bottom of a large roasting pan.
Make a spice paste by pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground. In a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil, whisk to blend, add carrots and toss to coat.
Spread carrots along with any extra marinade, in roast pan and cover tightly. Roast for 35 minutes covered, remove the cover and roast for about 30 minutes more, until the carrots are lightly browned and just tender.
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small dish with salt and pepper. When carrots are done, put them onto a serving plate,scatter with sprouts or greens, then drizzle the citrus dressing all over. Finally, put scoops of yogurt on top and sprinkle with seeds.