Yesterday was ‘Carrot Day’ at the Wentworth/Rollinsford Farmers’ Market and it was also our 2nd Local Food Cooking Demonstration this season. I was there with my friend & cooking partner Erin Allgood, and we had a blast talking with all of you who stopped by to say hello and sample. We made 3 simple dishes featuring carrots (of course), as well as a handful of other local veggies and products.
Maple-Glazed Carrots – For this, we used maple syrup from Anderson’s Mini Maples & carrots from Heron Pond Farm.
Raw Veggie ‘Detox’ Salad – We had intended (as you’ll see in the recipe) to use carrots, watermelon radishes, cabbage, and lentil sprouts for this salad, but the fun of shopping locally is that you never exactly know what will be available BUT there’s always something great (and maybe new to you?) to substitute. If this happens, just talk to your farmers and ask them what they think you should try in place of your missing ingredients. For instance, yesterday we discovered that watermelon radishes, cabbage and lentil sprouts (all available 2 weeks ago) were not available, so we replaced them with red radishes, kohlrabi, and scarlet turnips — and it turned out great!
Carrots & Apples with Creamy Maple-Cardamom Dressing – For this, we used local carrots, apples, maple syrup, and sea salt.
As promised, here’s the link to download all three recipes.
Enjoy. Play. And maybe challenge yourself to buy 1 new ingredient at each market? What’s the worst that could happen?
eat well. live well. be well.