Recipe With Heart
Strike Gold with Catskills Carrots
June – September
Sweet Crunchy Carrots in a Rainbow of Colors are a Catskills Favorite!
- Carrots are produced in all 50 states! However, California produces about 80% of them (but we know carrots from a Sullivan Catskills Farmers Market tastes best…)
- Carrots have a lot of vitamin A which is good for your immune system, and overall cell health.
- Some carrot varieties found at Catskills Farmers Markets are purple, reddish-purple, or yellow.
Carrot Storage Tips
Carrot greens (if still attached) should be removed after purchase. Do NOT eat them. Carrots should be stored in the refrigerator wrapped in plastic and are best if used within 1-2 weeks.
Peach Prep and Usage
- Wash well before use.
- Carrots can be cut up and cooked by steaming, boiling, stir-frying, or as part of soup, stew or casserole.
- Carrots can be eaten raw: scrubbed or scraped, whole, sliced or shredded — you decide!
Roasted Carrot Salad
INGREDIENTS (♥ = Fresh from the Catskills!)
2 pounds of carrots, peeled and thinly sliced on the diagonal ♥
2 cloves of garlic, minced ♥
2 cups of arugula or spinach ♥
1 teaspoon of honey ♥
4 ounces of crumbly cheese (any variety, this recipe calls for blue cheese) ♥
½ cup of slivered almonds
¼ cup of extra virgin olive oil
1 Tablespoon of cider vinegar
Salt and pepper to taste
- Preheat the oven to 400 degrees
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, and then season to taste with salt and pepper.
- Spread the combination onto an ungreased baking sheet. Then cook the carrots until they’re soft, and the edges are brown. It should take about 30 minutes
- Once cool, mix in the honey, vinegar, cranberries, blue cheese, and arugula. Then serve immediately.