Saratoga Farmers' Market

Carrots

Stems add beauty and flavor to summer roots

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By Himanee Gupta-Carlson

Carrots, turnips, and beets. These are the everyday root vegetables at the Saratoga Farmers’ Market that we eat year-round. However, at this time of year, as summer harvests hit their peak, they shine. They come to market fresh from our area’s farm fields, often with their stems attached. These stems are not only pretty to look at but are edible, too.

Farmers harvest root vegetables by pulling them from the stem. These stems add nutrition and flavor to summer meals, not to mention value to your market purchases. The leafy greens of beets, turnips, and carrots are all sources of vitamin A, vitamin C, and fiber. Here are a few tips for getting started:

Otrembiak Farm, photo courtesy of Pattie Garrett

● Carrot tops. Clip off the green feathery tops. Wash them well and rinse them a couple of times to remove excess dirt. Select the greenest and most tender tips of the bunch and add them to soups, stocks, or to vegetables you might be roasting or braising for the night’s meal. They taste somewhat like parsley but add a distinct carrot-y flavor.

Photo courtesy of Pattie Garrett

● Turnip greens. The leafy greens that top Hakurei and other white summer turnips can make a pleasantly spiced appetizer when cooked by themselves. After removing the greens, wash them well and discard any yellowed or wilted leaves. To cook, chop the greens finely, and heat up a skillet. Add a pinch of salt, pepper, freshly chopped garlic, fennel seed, coriander, cumin and/or fenugreek. Toast the spices for a minute or so, then add the turnip greens. Toss them quickly in the hot pan with tongs or two wooden spoons so that they are mixed into the spices. Once the greens have wilted, serve them with a squeeze of lemon and your favorite beverage.

Owl Wood Farm, photo courtesy of Pattie Garrett

● Beet greens. These leaves along with their ruby-red stems have a rich flavor that is sometimes even more intense than the beets. After a good wash to remove grit, the younger leaves are delicious steamed or chopped finely for salads. Save the older leaves for stir-fries or saute them with olive oil, garlic, salt and pepper.

Other stems also can yield delicious dishes. Try, for instance, adding the stems of basil, parsley, or cilantro to soups or to stocks. Or save them and use in pesto.

Maple Almond Butter Sauce Served over Pasta

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Recipe courtesy of Laura Kenny, SFMA Intern 2019

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● Cooked pasta noodles*
● ½ cup Nut Zez maple almond butter*
● 1-½ teaspoon minced garlic*
● 3 tablespoons low-sodium soy sauce
● 2 tablespoons balsamic vinegar or try honey balsamic dressing*
● 1 tablespoon honey* or maple syrup*
● 1/8 teaspoon cayenne pepper*
● ½ cup of hot water
● Optional garnishes include: chopped almonds, scallions, or carrots* cut into matchsticks

Instructions

  1. Combine all the ingredients except water into a food processor and blender until smooth.
  2. Add water until desired consistency is achieved.
  3. Cooked pasta according to the instructions and pour mixture over the pasta.
  4. Serve with chopped almonds, sliced scallions, and/or carrots.

    To add extra protein, top with chicken or tofu.

Carrot Souffle

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Recipe by The View from Great Island, shared by My Saratoga Kitchen Table
Serves: 6

INGREDIENTS
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 pounds carrots*, peeled, trimmed, and cut into one-inch slices
● 1 cup buttermilk or whole milk*
● 5 large eggs*
● 1 teaspoon salt
● 6 Tablespoons unsalted butter*, softened
● 2 Tablespoons brown sugar
● 1½ cups shredded sharp cheddar cheese*
● ¼ cup all-purpose flour
● 1 teaspoon baking powder

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly butter 2-quart souffle dish.
  2. Steam carrots until tender. Place in a colander to drain liquid.
  3. In a bowl, blend buttermilk, eggs, and salt.
  4. In a food processor, blend carrots, butter, and sugar, until smooth.
  5. In a large bowl, combine buttermilk and carrot mixtures together. Stir in cheese, flour and baking powder. Pour into the prepared dish, spreading out evenly.
  6. Bake for an hour or longer, until puffed up and beginning to brown. It shouldn’t jiggle in the center or look wet inside the cracks.
  7. Serve hot with snipped chives.
Photo by Pattie Garrett

(One Pan) Roasted Asparagus, Sausage, and Garlic Potatoes

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Adapted from the recipe featured on www.chelseasmessyapron.com
Serves 4 people
Cook & Prep Time: 40 mins

Ingredients

*Ingredients available at the farmers’ market
● 1 pound potatoes* (any kind)
● 4 carrots*, sliced into thin strips
● Salt and cracked pepper
● 1/4 cup olive oil*, separated
● 1 Tablespoon fresh thyme*
● 1 Tablespoon fresh basil*
● 2 cups asparagus*
● 1 large yellow onion*
● 1 package sausage* (of choice)
● 2 cloves garlic*, minced
● 1/3 cup freshly grated Parmesan* or Pecorino*
● Optional: fresh parsley*

Photo by Pattie Garrett

Coleslaw with Greek Yogurt

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Adapted from the recipe featured in Healthy Seasonal Recipes, shared by My Saratoga Kitchen Table

Serves: 10

Ingredients
*Ingredients currently available at the farmers’ market
● ¼ small sweet onion
● ½ cup plain Greek yogurt*
● ¼ cup mayonnaise
● 1 Tablespoon white vinegar
● 2 teaspoons sugar
● 1 teaspoon Dijon mustard
● ½ teaspoon salt
● ¼ teaspoon celery seed
● ¼ teaspoon black pepper
● Small green cabbage*
● Small red cabbage*
● 1 cup shredded carrots*
● ¼ cup minced celery
● 2 Tablespoons parsley*

Instructions

  1. Using a food processor, shred green and red cabbage. Then use the grater attachment to grate the carrots. Set aside cabbage and carrots aside.
  2. Grate the onion. Scrape grated onion into a large bowl. Add Greek yogurt and mayonnaise. Whisk to combine.
  3. Add vinegar, sugar, mustard, salt, celery seed, and pepper. Whisk to combine.
  4. Add cabbage, carrots, celery, and parsley. Toss to coat.
Coleslaw by Pattie Garrett

Honey Roasted Parsnips and Carrots

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Adapted from a recipe by Aggie’s Kitchen
Serves: 4-6

Ingredients
2 tablespoons oil

2 tablespoons honey*

4 parsnips*, peeled, cut diagonally and then into strips

4 carrots*, peeled, cut diagonally and then into strips

salt and ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Combine oil and honey in a large bowl. Add parsnips and carrots to bowl and gently toss until the vegetables are coated in oil and honey mixture.
  2. Place vegetables onto a large baking sheet. Sprinkle with salt and pepper.
  3. Bake for 15 minutes. Take baking sheet out and with a spatula carefully flip over vegetables. Bake for additional 5 minutes until vegetables are browned.