Pami’s Purple Haze Carrots with oranges, ginger, and walnuts

Happy New Year!

Here is a post from Raoul at the Student Farm at UC Davis.

From the vegetable’s point of view the holidays weren’t that great. Continuous rain or fog was only broken up by hard frosts. Our head rot resistant broccoli varieties proved to be not as resistant as advertised, hence there is no broccoli in the Student Harvest baskets today. The good news is that greens and root vegetables are doing fine.

Today’s baskets include: rutabagas, fennel, collards, delicata squash, cilantro, radicchio, Purple Haze carrots, Komatsuna, Dino kale, Chinese cabbage, beets, carinata kale, and lemons and kiwis (both not certified organic, but from the Eco Garden and PLS 2 fields respectively).

The baskets were picked and packed with love by: Raoul, Eric, Sasha, Izzie, Mark, Kase, Megan, Sheryl and Ethan. The Market Garden at the Student Farm is CCOF Certified Organic.

The recipe for the week is something I prepared over the holiday after seeing this inspirational photo in the NYT.

REST-articleLarge-1.jpegI tried it with Raoul’s purple Haze carrott (an older genetically altered variety that provides an unusual and lovely color). The improvised recipe turned out very well, we think. Try it and see.

Raoul calls it “Pami’s Purple Haze Carrots with oranges, ginger, and walnuts”.

Saute 2 minutes:
3 Tb butter
1-2 Tb brown sugar
2 Tb grated fresh ginger

Add and cook until nearly done, covered:
6 medium purple haze carrots, cut in half lengthwise
4 orange carrots, cut in half lengthwise

Add and saute 2-3 minutes:
10-15 walnut halves
2 satsuma mandarins, sectioned

salt to taste, serve hot.