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Springing Into Summer

24/May/17 / 11:33

Here at the Connecticut Food Bank, we source local, seasonal fruits and veggies as much as possible. While produce pounds dwindle in the winter, they flourish in the summer. Look forward to lots more fresh produce hitting our warehouse in the coming months.

In the meantime, enjoy and pass along this easy recipe for one of our staple vegetables: carrots!

 

Did you know?

Carrots can survive and even thrive in cold weather. In fact, when carrots are overwintered underground, they get sweeter. Why, you ask? When it gets cold, carrots (and parsnips) convert some of their starch into sugar to prevent the water in their cells from freezing. UCLA biochemist Liz Roth-Johnson explains why carrots have more sugar when the weather is colder in this video from the University of California’s series.

 

Our friends at Massaro Community Farm in Woodbridge donated about 1,000 pounds of naturally sweet, overwintered carrots last month, and boy, were we grateful!

 

Do your carrots have dirt on them?

Don’t fret! While you want to rinse the dirt off before you eat them, the dirt on carrots helps them stay fresh longer in your fridge or in a cool, dark, dry place.

 

Carrots with Lemon and Dill or Parsley

 

Serves 2-4

 

1 bunch (about 1 pound) carrots, scrubbed and patted dry
2 teaspoons grapeseed oil or other high-heat oil
1/2 teaspoon salt, divided
1 tablespoon dill OR parsley, minced
Juice of 1/2 a lemon
A couple pinches of ground black pepper

  1. Preheat your oven to 400 degrees.
  2. Trim tops and any fibrous ends from the carrots.
  3. Cut crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick.
  4. In a bowl, toss with the oil and 1/4 teaspoon salt.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender with a slight crunch. Check their consistency with a fork. If you prefer softer carrots, put them back in the oven for another 5-7 minutes.
  6. Transfer the carrots back to your bowl. Mix in remaining 1/4 teaspoon salt, dill or parsley, lemon juice, and pepper.
  7. Enjoy! Serve warm or at room temperature, on their own or added to salad for a flavorful crunch. Versatile and delicious, this is a great recipe to use all week: Store in the fridge for up to 5 days.