The Farmers Market Cookbook (New Society, 2016) by Julia Shanks and Brett Grohsgal gives readers the tools necessary to use the high-quality, diverse, and exciting vegetables and fruits found at their local farmers markets. Recipes are designed to ease the reader into the rich array of unusual produce that is often overwhelming and confusing to the average chef.
You can purchase this book from the Capper's Farmer store: The Farmers Market Cookbook.
Carrots grown in uniformly cool weather are often so sweet that they need no honey. But even a short run of hot weather can cause carrots to have a slight astringency. The honey in this approach helps the carrots overcome challenged growing conditions.
• 1 lb carrots (peeling optional)
• 1/2 teaspoon salt water
• 2 teaspoons honey
• 1 tablespoon white wine
• 1 tablespoon butter
• 1/4 teaspoon white or black pepper
• 1 teaspoon lemon juice
1. Leave carrots whole if they are small, or cut into 1-inch pieces.
2. Put carrots in a pot with salt and add enough cold water to barely cover.
3. Cover pot and simmer carrots until just tender.
4. Drain all but 1/4 cup of water from carrots, stir in honey until fully dissolved. Cook uncovered under very low heat until all the water has evaporated. Toss with butter and pepper.
5. Season to taste with white wine, more salt, and/or pepper. The lemon juice makes it lighter and more appropriate for serving alongside poultry, pork, or lamb.
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Reprinted with permission from The Farmers Market Cookbook by Julia Shanks and Brett Grohsgal and published by New Society, 2016. Buy this book from our store: The Farmers Market Cookbook.