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5 min read

This Week’s Vegetable Box Feature: Rainbow Carrots


Did you know?

  • Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest.
  • The varied colors of rainbow carrots aren't just pretty, they also have different nutritional benefit.
  • The colour on the outside doesn't always match the colour on the inside. For example, purple carrots are different colours inside because of the amount of their anthocyanins content. Their insides could be either orange, red, or white.
  • They don’t all taste the same. The taste is different even though it might be a slight and subtle change among the colors. The small difference is noticed most when eaten raw rather than when they are cooked.
  • It is a myth that eating carrots improves vision.

Fun Fact:

Most people eat the root and throw away the stems and leaves, but these discarded greens are also edible. At one time, carrots were grown for their leaves and seeds rather than for their roots. Thousands of years later, people began to eat the root and discard the leaves.

Where to store them?
They keep best when in the refrigerator in a plastic bag.

How to Use them?
Wash, peel and chop according to your recipe. They can be enjoyed steamed, braised, boiled, roasted or baked. Versatile rainbow carrots love to show off their colourful good looks on fresh veggie trays and appetizer platters. Dips and dressings enhance their farm-fresh flavor. Ideal side dish for grilled, roasted or sautéed meat entrées. Kids especially love them!

Recipes:

Rainbow Carrot & Yellow Pepper Soup
Created by:
Justine Celina Maguire

Perfect for Soup Season!

Ingredients:

10 medium rainbow carrots

4 yellow peppers

1 head of garlic

2 cups low sodium veggie broth

1/2 can coconut milk
Salt & pepper

2 TBSP olive oil

Dried rosemary

Crushed chilli flakes (or red pepper flakes)

Fresh lemon juice

Directions:
1. Preheat your oven to 375 °F. In the meantime, chop veggies into 1″ cubes, adding them into a big bowl as you go. Chop the top off a head of garlic. Once you’re finished chopping, add the veggies to a baking sheet, and the garlic to a corner.

  1. Season liberally with olive oil, salt and pepper, a pinch of crushed chili flakes and a sprinkling of rosemary. Stir the veggies around in the pan to ensure each piece is well coated with oil and seasonings. Ensure the head of garlic is well coated with oil and seasonings. Roast at 375 °F for 30 minutes.

    3. After the half an hour is up, stir and rotate the veggies. Then, put them back in to cook for another 30 minutes.
  1. After the last half an hour, the veggies should be done. Remove the baking sheet from the oven and allow to cool for about 10 minutes.
  1. Once cooled, squeeze the roasted garlic cloves out from the head onto the baking sheet. Add the contents of the baking sheet to your Vitamix (or similar) and add the coconut milk and veggie broth. Blend on high for a few minutes until completely smooth. Add the blended mixture to a large soup pot and turn on low heat.
  1. In a large pot, heat the soup through on low heat to allow all the flavours to marry together, stirring constantly. Taste and season as needed with salt and pepper. Mine was perfect without any additional seasoning.
  2. Once the soup is warmed through, serve immediately. Ladle into serving bowls or cups — garnish with a drizzle of olive oil, a squeeze of fresh lemon juice and a scattering of edible flowers!

Note: This soup also freezes very well if the recipe makes too much for you to eat all at once! I like to make big batches of things and freeze them so I always have something healthy on-hand for dinner. It comes in handy on those super busy days!
Recipe created by:


Shaved Rainbow Carrot Sesame Salad
Created by: Lexi

This Carrot Sesame Salad is full of flavor and the perfect way to use up carrots. It makes a great side dish for just about any protein, and it's easy to prep ahead of time. 

Ingredients:
Salad

1 ½ lbs rainbow carrots (or orange), peeled and ends trimmed

¼ cup finely chopped scallions

2 TBSP chopped fresh cilantro

2 TBSP chopped fresh basil 

1 ½ TBSP sesame seeds, toasted

Dressing
3 TBSP rice vinegar 

2 TBSP sesame oil

1 ½ TBSP low sodium Tamari (you can also use soy sauce)

1 TBSP mild white miso

1 tsp sriracha

1 tsp coconut sugar

1 tsp finely minced fresh garlic

1 tsp of fresh ginger, grated

Directions:
1. Heat a small pan to medium, then add 1.5 tablespoon sesame seeds and toast for 5-7 minutes, stirring frequently. Remove from heat once they’re lightly browned and fragrant.

  1. Wash and peel carrots. Then julienne the carrots and put in a large bowl. We used 1.5lbs of carrots in this recipe. Add chopped ¼ cup chopped scallions, 2 tablespoon cilantro, and 2 tablespoon basil and toss well to coat.  
  2. Add all of the dressing ingredients to a small blender or food processor and blend for 15-20 seconds. If you don’t have a small food processor or blender, whisk the miso and tamari together until there are no lumps left and then add the rest of the dressing ingredients and whisk until mixed well. Pour over carrots and toss to coat well.
  3. Chill in the refrigerator for at least an hour to let flavors meld together. Serve topped with a few more toasted sesame seeds and some red pepper flakes.

Tip: This is a great salad to meal prep, and you can dress the salad and then store in an airtight container for 2-3 days. You don't have to worry about storing the dressing separately, just dress and store.

Roasted Rainbow Carrots with Lemon Tahini Sauce
Created By: Megan

This makes for a simple and stunning side dish for any main course.

Ingredients:
2 lbs whole rainbow carrots

1 TBSP avocado oil (or olive oil)

1/2 tsp kosher salt

1/4 cup tahini

2 TBSP lemon juice

2 cloves garlic (minced (or use 1/2 tsp garlic powder))

1/4 tsp salt

1 TBSP avocado oil (or olive oil)

1/4 cup water (as needed)

1/4 cup fresh parsley (chopped)

Directions:
1. Preheat oven to 425F. 

  1. Wash carrots thoroughly, removing any dirt from the surface. Dry completely. 
  2. Toss carrots with avocado oil and salt. Spread in a single layer on a baking sheet. Roast the carrots at 425F for 15-20 minutes, flipping half way through. Carrots should be tender and lightly browned on the edges. 
  3. While the carrots are cooking, combine tahini, lemon juice, garlic, salt, and oil in a bowl. Steam in up to 1/4 cup of water to thin out the sauce to your desired consistency. 
5. Drizzle the lemon tahini sauce over the carrots for serving. Top with chopped fresh parsley. 

Recipes are curated by Lauren

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