Tag Archives: csa

Lazarus Carrots (or, “Not Just Noses for Snowmen”)

In my pantry today:

  • 2 tbsp coconut oil
  • 4 gloves garlic
  • 1 small Vidalia onion
  • 6 carrots (2.5 c ground)
  • 1 tbsp mustard seed
  • 1/2 tsp asafoetida
  • 1/8 tsp cinnamon
  • 1/2 tsp sea salt
  • 1 tbsp garam masala
  • 1 tsp coriander
  • 1/2 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp hot red chili powder
  • 1/4 c ground flax
  • 2 14.5 oz can vegetable broth
  • .5 c water
  • 1.5 c cooked Basmati rice
  • .5 c cooked barley

I’ve been intending to roast all of those gorgeous carrots from my CSA with potatoes and onions and such… but at 3 weeks of good intentions, I am paving the road to hell with now-wilty carrots. I must put them to some manner of delicious use… perhaps by shoving their diced asses into the food processor: the phoenix-maker of iffy food!

While your carrots process to a nice mincemeat, start your onion, garlic and mustard seeds out in the coconut oil in a cold pan warming to M. When the mustard seeds begin popping, mix in turmeric and remove from heat. Transfer carrots from the food processor to a bowl and mix in flax; set aside. Pour cooled-ish pan contents into the processor and puree until a sauce-ish consistency. Put back in pan (now on ML) and stir in carrot/flax mixture and the remainder of your seasonings with 1 c water and bring to a low boil. Transfer immediately to the food processor and smoosh it all together one last time.

Transfer back to pan and slowly mix in 1/2 can of broth. Bring to an easy boil on ML for 10-15m. Mix in dal and another 1/2 can of broth and bring it all to a low boil on M. Let boil uncovered on M for 20-30 minutes, adding more broth in stages when it seems your sauce is becoming dangerously thick. Give your cooked rice and barley a proper introduction and serve underneath a sauce fit for a king. The sweetness of the carrots is heartened by that of the vidalia and the savory garlic and garam masala. Even wilty carrots can be made delectable with the right care — 5 spoons!

CSA Whaaaat? (or, “Oh Yes, Updates of Deliciousness to Follow”)

In my pantry today will be my second week’s pickup from the City Roots CSA and I have yet to decide what I will cook with first; rest assured, I will ensure that flavor is involved as a collaborative partner. Want to find a CSA in your area? Try LocalHarvest.Org.
Arugula – peppery salad green or great addition to a pizza after its come out of the oven

Carrots – Mokum (orange) and Purple Haze carrots
Kale – This variety has many names Tuscano, Lacianato, Dinasour or Cavalo Nero.  This variety has less of a stalk and is perfect for making Kale Chips
Spinach – This variety is Bloomsdale, a slow bolt variety, know for its large crisp leafs
Lettuce – several different varieties
Microgreens – You will receive a bag of Sunflower microgreens and a bag of Zesty Mix (arugula, mustard, sunflower, radish, rainbow chard, beet, purple kohlrabi and red cabbage microgreens)

…Plus I’ve still got broccoli and more kale in the fridge. A veritable week of green is in my home’s future!