Recipe List:
Garden Fresh Carrot Muffins
Carrot Turnip Fluff
Fall Vegetable Stir Fry
Roasted Root Vegetable Medley
Beet and Carrot Pancakes
Carrot and Zucchini Latkes
Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
Pickled Carrots
Glazed Carrot Soup
Carrot Halwa
Sauteed Carrots and Leeks
Carrot Bread with Lemon Glaze
Carrot Ginger Cookies
Gingered Carrot Soup
Carrot Cakes by Rachel Ray
Barbecue Carrot Dogs
Roman Buttered Carrots
Shredded Beet and Carrot Salad
Quick and Crispy Vegetable Fritters

Garden Fresh Carrot Muffins

Submitted by apprentice Cheryl Kastanowski
A healthy way to start the day!

1-1/2 cups of granola with almonds
1 egg
1 cup unsifted all purpose flour
1/2 cup milk
3 teaspoons baking powder
1/4 cup honey
1/4 cup vegetable or light olive oil
1/2 teaspoon cinnamon
1 cup finely shredded carrots, lightly packed into measuring cup
1/2 teaspoon ginger

Combine granola, flour, baking powder, salt and spices in large bowl. Stir well to blend. Beat egg in a small bowl. Add milk, honey and oil. Mix well.Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Stir in carrots.

Fill paper-lined or greased muffin-pan cups 2/3 full.

Bake at 400°F for 20-25 minutes. Brush melted butter over tops and sprinkle lightly with turbinado sugar or spread with cream cheese frosting or whipped cream cheese. Serve split with butter while still warm.

Processor Method: These may be made more easily in the food processor. In a bowl, whisk together flour and other dry ingredients. Add honey and liquid ingredients to processor bowl and mix using the metal blade. Switch to grating disk and grate the carrots into the liquid ingredients in the processor bowl. Combine dry ingredients and carrot mixture well and proceed as above.

Makes 1 dozen.

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Carrot Turnip Fluff

Submitted by apprentice Cheryl Kastanowski

1 lb. carrots, peeled and sliced
1 lg. turnip, peeled and diced
2/3 c. lowfat milk
1 tbsp. butter
1/4 tsp. ground ginger
Salt and white pepper to taste
Shredded carrots
Dash of red pepper (optional)

Cook carrots and turnips in boiling salted water for 10 minutes. Drain. Place in blender or food processor while slowly adding milk. Blend in butter, salt and white pepper. Blend until pureed.

Reheat. Transfer to serving dish. Garnish with shredded carrots and dash of red pepper.

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Fall Vegetable Stir Fry

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Yukina savoy, roughly chopped
Chard, roughly chopped

Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.

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Roasted Root Vegetable Medley

From Food Network

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

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Beet and Carrot Pancakes

1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrots (from 2 medium)
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Low-fat sour cream

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.

Serve pancakes with sour cream.

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Carrot and Zucchini Latkes

CSA member, Carol, added that shredded beets are also an excellent addition!

1 lb. carrots, peeled
1/2 lb.  zucchini
1 small onion
2   eggs, beaten
3 Tbsp. flour
1/2 tsp.  salt
1/4 tsp. ground black pepper
1/4 cup  oil
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp.  chopped fresh chives

Grate carrots, zucchini and onion using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour, salt and pepper; mix well.

Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.

Serve each latke topped with 1 tsp. sour cream. Sprinkle with chives.

Kraft Kitchens Tips

Substitute matzo meal for the flour.

Latkes can be made ahead of time. Refrigerate until ready to serve. To reheat, place in single layer in shallow pan. Bake in 350°F oven 10 min. or until heated through.

Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes about 4 doz. or 16 servings.

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Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese

From Farmer John’s Cookbook

If you like veggie burgers, you’ll love this recipe.  Sweet beets and carrots give luscious flavor to these patties—together with pungent onion, snappy Cheddar Cheese, and lots of toasty nuts and seeds.  Additional flour and egg could be substituted for the rice.

Butter for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 Tbs flour
2 Tbs soy sauce or tamari
1 clove garlic, minced or pressed
1/8-1/4 tsp cayenne pepper

1. Preheat oven to 350 degrees.  Lightly coat a baking sheet with butter.
2. Place a small, heavy skillet over medium heat.  Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes, watching closely to avoid burning them.  Immediately remove from heat and transfer the toasted seeds to a dish to cool.  Repeat with the sunflower seeds.
3. Combine the beets, carrots, and onion in a large bowl.  Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (using hands works best).  Add cayenne and mix until thoroughly combined.
5. Using your hands, shape mixture into 12 patties and arrange them in rows on the baking sheet.
6. Bake the patties until brown around the edge, about 20 minutes.  Unless they are very large and thick it should not be necessary to turn them.  Serve alone or on buns.

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Pickled Carrots


An alternative to freezing or canning, making pickles is a great way to maximize an abundance of vegetables. I’ve used carrots in this recipe, but beets, sugar snap peas, pearl onions, cucumbers or even bell peppers are delicious as pickles. This recipe is for refrigerator pickles, which will keep up to 1 month in a tightly sealed jar in the fridge.

Makes 1 pint jar, easily doubled

1 pound small carrots, well-scrubbed with tops trimmed and discarded
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 tablespoon dill seeds
2 sprigs fresh tarragon
2 sprigs fresh rosemary
2 bay leaves
1 1/2 tablespoons salt

Blanch carrots in a 4-quart, nonreactive saucepan of boiling salted water for 1 minute, then drain in a colander and rinse under cold water to stop cooking. Place the carrots in a large glass jar, packing them in loosely so they stand upright.

Bring the vinegar, sugar, garlic, dill, tarragon, rosemary bay leaves and salt to a boil in the saucepan, then reduce heat to low and simmer about 2 minutes. Pour the pickling liquid over carrots and cool, uncovered. Cover and chill carrots, covered, for at least 2 days, letting flavors develop before serving.

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Glazed Carrot Soup

1 1/2 pounds carrots, sliced
2 tbsp butter, or 1 tbsp vegetable oil
1 tsp sugar, honey or maple syrup
Salt and freshly ground pepper
6 cups vegetable stock or water
2 tbsp minced parsley, or shoots for garnish

1. Put the carrots, butter, 3/4 cup of water and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.

2. Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter. Lower the heat and continue to cook, stirring occasinally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablepspoon or so of stock.

3. Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the sytrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook , stirring occasionally, until it thickens slightly, about 10 minutes more.

4. Use an immersion blender to puree the soup in the pan or cool the mixture slightly and pour into a blender container and carefully puree. Taste and adjust for seasoning, if necessary. If serving cold, place into the refrigerator for several hours to allow it to chill. If serving hot, garnish with parsley or shoots.

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Gajar Halwa or Carrot Halwa

Submitted by apprentice Lauren Krukiel
This is a sweet, warm, Indian dessert. It can be made vegan or vegetarian.

2 and ½ cups grated organic carrots or gajar
2 and ½ cups almond milk or regular dairy milk
8 tbsp organic unrefined cane sugar or regular sugar (add more or less as required)
¼ or ⅓ cup almond paste or evaporated milk/khoya (optional)
5-6 cardamom, powdered or crushed
8-10 unsalted whole or chopped cashews
7-8 unsalted pistachios – sliced or chopped
12-15 golden raisins
a pinch of saffron (optional)
2 or 2/12 tbsp neutral flavored oil (sunflower oil) or ghee

1. Wash, peel and grate the carrots (gajar).
2. Mix the almond milk or regular dairy milk and grated carrot together in a pan.
3. Keep on stovetop and allow the mixture to simmer.
4. Continue to simmer and cook, stirring occasionally.
5. After 15-20 minutes, add cardamom powder and stir.
6. When the mixture has started thickening, add sugar & oil/ghee.
7. Stir and continue to cook.
8. When the mixture has almost dried, add the almond paste and dry fruits.
9. Stir and cook further for 2-3 minutes.
10. Serve carrot halwa hot or warm. The carrot halwa can also be refrigerated and served cold. Carrot halwa stays good in the refrigerator for 3-4 days.

Serves 4.

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Sauteed Carrots and Leeks

Submitted by CSA Member Betsy Adler

2 leeks, finely chopped
4 carrots, finely chopped
1/3 cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

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Carrot bread with lemon glaze

From The Practical Produce Cookbook by Ray and Elsie Hoover

1 cup shredded raw carrots
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 1/2 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup chopped nuts for
1/2 cup raisins (optional)

Beat carrots, sugar, oil and eggs 1 minute. Add flour, soda, cinnamon and salt; beat another minute. Stir in nuts and raisins. Pour into a greased 9×15 inch loaf pan. Bake at 350º for 50-60 minutes.
Variation: Replace grated carrots with mashed carrots. Leftover carrots work fine.

Lemon Glaze:

1/2 cup powdered sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice

Blend until smooth. Drizzle over loaf.

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Carrot Ginger Cookies
From The Practical Produce Cookbook by Ray and Elsie Hoover

2 1/4 cup flour
2 tsp. baking soda
1 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 cup brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 cup tightly packed, shredded carrots

Combine first 6 ingredients. In another bowl, beat brown sugar and shortening until fluffy. Beat in molasses and egg. Add dry ingredients then fold in carrots. Cover and refrigerate until firm. Drop by rounded teaspoons 2 inches apart on greased cookie sheet. Bake at 375º approximately 12 minutes.

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Gingered Carrot Soup
From The New Moosewood Cookbook by Mollie Katzen

2 lbs. carrots
4 cups water
1 tbsp. butter or oil
1 1/2 cups chopped onion
2 medium cloves garlic, minced
2 tbsp. freshly grated ginger
1 1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. ground fennel
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. dried mint
3 to 4 tbsp. fresh lemon juice
1 cup lightly toasted cashews
optional: buttermilk to drizzle on top

Peel and trip carrots and cut them into 1 inch chunks. Place in a medium-large saucepan with the water, cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes, depending on the size of the carrot pieces).

Meanwhile, heat the butter or oil in a small skillet. Add onions, and saute over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low and continue to saute for another 8-10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

Use a food processor or blender to puree everything together. (Including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle and heat gently just before serving. If desired, pass a small pitcher of buttermilk for individual drizzlings.

Notes: This can be made with no dairy products. It keeps and freezes very well and doesn’t suffer from repeated re-heatings. This can be served as a thick sauce over rice for a simple supper.

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Carrots Cakes by Rachel Ray

Fluffy Pancakes with Syrup*
3/4 cup cooked, pureed carrots
1/4 cup chopped walnuts
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Whipped cream cheese
1/4 cup confectioners’ sugar

In a medium bowl, whisk together the flour, sugar, baking powder, walnuts, cinnamon and salt. In another bowl, whisk together the milk, egg yolks, pureed carrot and melted butter. Pour the wet mixture into the dry and stir until just combined.
Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Blend whipped cream cheese and 1/4 cup confectioners sugar to top; dust with more sugar.

1 1/2 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
2 eggs, separated
3 tablespoons butter, melted, plus more (unmelted) for serving
Maple syrup, for serving

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.
Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Serve with butter and maple syrup.

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Barbecue Carrot Dogs

Serves 8

8 medium carrots
1 cup low-sodium vegetable broth
⅓ cup cider vinegar
3 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon mustard
1 teaspoon garlic powder
1 teaspoon smoked paprika
8 whole-wheat hot dog buns, toasted if desired
Ketchup, mustard, relish and/or sauerkraut for serving

Peel carrots and trim to fit the length of your hot dog buns. Bring a couple inches of water to a boil in a large pot fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 12 to 15 minutes. Meanwhile, whisk broth, vinegar, soy sauce (or tamari), mustard, garlic powder and paprika in a sealable 1-gallon plastic bag. Add the carrots, seal and place the bag in the refrigerator keeping the carrots in a single layer. Marinate for at least 3 hours or up to 1 day, turning twice. Preheat grill to high or heat a grill pan over high heat. Remove the carrots from the marinade. Grill the carrots, turning once or twice, until they’re hot and have grill marks, about 5 minutes. Serve on buns with your favorite condiments.

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Roman Buttered Carrots

From A Feast of Ice and Fire by Chelsea Monroe-Cassel and Sariann Lehrer

2 cups chopped carrots
1/2 cup raisins
2-3 tbsp. honey
2 tbsp. wine vinegar
2 tsp. cumin
ground black pepper to taste
2 tbsp. melted unsalted butter
2 tbsp. sweet wine, red or white

Preheat the oven to 400F. Cut the carrots into disks or chunks. Put them in a pot of water and bring it to a boil, then drain them immediately and place them in an ovenproof dish. Add the raisins, honey, vinegar, cumin and pepper. Drizzle the butter over the top, then shake well to coat the carrots, and roast until they are tender. Add the wine to deglaze the sticky pan and dislodge the carrots, then pour the whole contents of the pan into a serving dish. Serve warm. Serves 2-4.

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Shredded Beet and Carrot Salad from Martha Stewart’s Great Food Fast.

Serves 6

1/4 cup fresh lemon juice
1 Tbsp olive oil
1 Tbsp honey
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8 to 1/4 tsp cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley (available in our you-pick field!)

1. In a medium bowl, whisk together the lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 tsp salt.

2. In a food processor fitted with the shredding disk, shred the peeled beets and then the peeled carrots. Add to the bowl along with the parsley, and toss all of the ingredients to combine.

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Quick and Crispy Vegetable Fritters

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