My daughter and I were thrilled to discover this early Valentine from the organic produce stand at my local farmer's market. The first thing she yelled out when she held them up was "oh mommy, you have to put this on your blog!" So a big bunch of lovely muddy carrots went right into our basket.
As we were paying for our produce and putting everything into our own bags, the nice guy from Worden Farm asked me if I wanted my carrot tops or should he cut them off for me? I replied, "no I won't use them but (said in my most self-important-tree-hugging-tone) of course I will compost them." He said "oh ok , well I was just going to feed the green tops to our goats." Admittedly, I was 'environmentally trumped' by the organic farmer! So where are my carrot tops now? In her belly of course...
I have great memories of meeting the Worden Farm goats at the goat cheese making class that I attended last year. And with the sweet carrots we made our favorite carrot dish, Carrots Provençal, caramelized with garlic and oil cured black olives, inspired by Patricia Wells.
2 pounds of carrots, peeled and sliced on the diagonal
2 tablespoons olive oil
10 garlic cloves, cut in half
1/4 cup oil cured black olives, cut in half
kosher salt to taste
In a large skillet, heat the olive oil and add the carrots. Reduce the heat to medium low. Cover and braise for about 20 minutes, stirring regularly. Add garlic and salt to taste (keeping in mind that the olives will add a lot of saltiness) and braise for 10 to 15 minutes longer, continuing to stir regularly, until the carrots and garlic are soft and caramelized. Add the olives and stir. Serve warm or at room temperature.
For a printable recipe, click here.
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