Thursday, October 29, 2015

October 28 or 31 Extended share

1 bunch Juane du Doubs yellow carrots, 1 bunch red beets, 1 head of sugarloaf radicchio, 1 # arugula, 1 bunch radish, 5 # carolina ruby sweet potatoes, 1 bunch of thyme.

The yellow carrots are an heirloom variety from France.  Their flavor is best when cooked.  We love them and hope you do too. 
Roasted Carrots with onion and thyme
1 bunch of carrots, tops and root tips trimmed off)
1 small red onion, diced
3 sprigs fresh thyme
freshly ground black pepper
2 to 3 T olive oil
Heat oven to 400 degrees.  Wash and scrub the carrots.  Slice the carrots in half or quarters the long way.  In a mixing bowl, combine the carrots, onion, and thyme.  Season with salt and pepper and toss with olive oil.  Spread in a single layer on baking sheet and roast until tender and slightly caramelized, 15 to 30 minutes.

Sugarloaf Radicchio is a chicory so is somewhat bitter.  It is good fresh in salads, grilled, an excellent wrapper.  We like to wrap chicken or egg salad in a leaf and use it like a tortilla.

If the arugula is more than you can eat fresh, it makes great pesto that you can freeze for later use.  Just substitute arugula for basil or combine with parsley.


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