Valley Bounty: Carrots
Improved by cold temperature, fall carrots are crispy and sweet. There’s not much reason to do anything to them other than wash the dirt off. If you’re hankering for variety, but someone in your family says, “I don’t like cooked carrots,” try roasting them. Cut the carrots into thick chunks or long logs and toss them with olive oil and salt and pepper. Roast as is or add some balsamic vinegar and a little maple syrup or chopped red onions, garlic and rosemary. Roast at 400 degrees for 20 to 30 minutes, until the carrots brown around the edges. Add chopped parsley, if you like.
Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA). Visit www.buylocalfood.org to find winter sources for local produce.