Every month our Chappaqua Farmer’s Market board meets to discuss market issues – anything from new vendors to market traffic or music, to what kind of market bags we should order. Every single board member is a keen market shopper and, inevitably, someone will bring up an ingredient or item they tried at the market for the first time.
This week it was all about the carrots at Morgiewicz Produce. One board member mentioned how disarmingly delicious they were and before long, we had a quorum declaring these rugged, earthy carrots grown in Black Dirt country, the sweetest most flavorful carrots around. I live for such food epiphanies. I hope you will give Morgiewicz carrots a place of honor at your holiday table next week.
Weren’t planning on cooking carrots? Here are a few carrot recipes from Food & Wine that are definitely worthy of the occasion. I’m particularly fond of making the carrot puree – in addition to smashed potatoes, natch. But I also like the idea of cooking carrots in carrot and orange juice, instead of water, to enhance their innate sweetness, as suggested by Chef Shawn McClain (recipe #4 on the list).
No doubt, the folks at the Morgiewicz tent will ask if you’d like your carrot tops removed. RESIST. Here are some clever ways to use them – beyond throwing them in your turkey stock post holiday. Cilantro carrot-top chimichurri for roasted carrot tacos? Sign me up!
A reminder that though this Saturday’s market marks the official end of our regular market season, we have added three markets in December: we will be outside at the train station on Dec. 2, 9 & 16. The hours are 9 to 1 pm. We are closed on Saturday November 25 for the Thanksgiving holiday. Continue reading november 16, 2017