What Lies Beneath? Baby Carrots!

As a four-year-old child, I watched my father take the frilly green leaves in his hand and pull.  To my astonishment, a long, bright orange vegetable emerged from the soil.  Although that first experience with pulling carrots was many years ago, the tantalizing excitement of discovery still exists when I harvest those root vegetables.  

Colorful Baby Carrots

Carrots are a satisfying crop to grow.  With good germination and few pests, carrots thrive in cool weather and yield both spring and fall harvests.  Carrots grow best in loose soil and raised rows, created with a hiller tractor attachment, are ideal for root development.  Of course, it also works to use a rake or hoe to make a raised row, with the added benefit of an ab workout!  Sow carrot seeds along the row top and lightly cover with soil, brushing hands across the seeds or using a push broom for larger areas and keep soil lightly moist.  When seeds germinate, in about 2-3 weeks, allow carrots to grow to a height of approximately 2-3 inches before thinning.  Use scissors to snip tops or gently pull smaller plants to allow remaining roots to grow straight.  After plants reach a height of about 4-5 inches, thin a second time.  Thinning is a stressful job and requires one to channel an inner Morticia.  After all, it is not easy to decide who will live and who will die . . .
 

If carrots are not thinned, roots create interesting "dancers"

During a recent trip to Charleston, SC, we visited several popular restaurants and enjoyed delicious meals, including a to-die-for burger at Husk, but one simple dish captured the essence of one of my favorite vegetables.  FIG (Food is Good), located in Downtown Charleston, led by James Beard Foundation's 2014 Best Chef Southeast, James Stanhope, serves a simple salad with complex flavor and interesting texture. Listed on the menu as "Spiced and Roasted Carrot Salad: greek yogurt, pine nuts, mint," this delightful concoction of baby carrots, nuts and tiny fresh mint leaves lingered in my taste memory.  Since I happen to have a nice row of colorful baby carrots at Heart & Sole, I decided to try to recreate this salad.  Excellent as a side dish and hearty enough for a vegetarian entree, grab some baby carrots and try this recipe.  If you want to experience the joy of pulling surprises from the ground, make plans now to plant a row of heirlooms for spring harvest.  

Roasted Spiced Baby Carrots with Greek Yogurt Dressing

Lightly toast 1/3 cup pine nuts until fragrant, set aside to cool

For the dressing, in a small bowl, whisk together 1/2 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon white vinegar (I used homemade, flavored with Thai herbs), 1/4 cup good quality olive oil, 1/2 to 1 teaspoon fresh minced dill, few grinds black pepper and 1/2 teaspoon salt.  Cover bowl and refrigerate until ready to serve.


1/2 pound baby carrots, scrubbed and greens trimmed (reserve tops for another use)
1 tablespoon good quality olive oil
1/2 teaspoon salt (I used French Grey Sea Salt)
Several grinds black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg (for best results, grind from whole)

Place carrots in a ziplock bag and add oil and spices.  Toss to combine and refrigerate for about an hour or so.

Roast carrots until fork tender

Place carrots in a small roasting pan and roast in a preheated 450 degree oven until fork tender, stirring every five minutes, until carrots are fork tender, about 20-30 minutes.  Do not overcook carrots; they should retain a bit of crunch.

In a large bowl, combine carrots with nuts.
Serve with dressing and scatter fresh mint leaves over top.