First of the Carrots
Nash’s carrots have a reputation for sweetness and crunch. The carrots in your box are very young and tender, and their sweetness may not be as intense as when they have had a chance to grow more in our mineral-rich Dungeness soils. You will be seeing those carrots later in the season. Meanwhile, try roasting these baby carrots.
Start by preheating your oven to 400°F. Scrub and wash the carrots . Wipe dry. Slice off the tops and tails. Line a roasting pan with foil. Put in the carrots in one layer. From a small bunch of fresh thyme, remove the leaves and sprinkle on carrots. Chop 4-5 garlic cloves into big pieces and add. You can also add a layer of sliced medium onion, but this is optional. Salt the carrots and add a couple of tablespoons of olive oil and mix everything well with your hands. Bake for 40-45 minutes at 400°F. Serve as a side dish or use in a wrap or sandwich.
The thyme-carrot combination is fantastic but you could substitute any of your favorite herbs like rosemary or oregano.
Golden Beets with Greens & Bow-Tie Pasta
1/4 cup pine nuts
2 Tbsp. olive oil, divided
1 large onion, quartered and sliced (about 2 cups)
2 garlic cloves, minced
1 bunch 2-inch-diameter golden beets with greens
6 ounces bow-tie pasta
1/4 cup grated Parmesan cheese
Peel beets (optional) and cut into 8 wedges. Cut greens into 1-inch-wide strips. Toast pine nuts in dry skillet, about 3 minutes. Transfer to bowl. Sauté onions in 1 Tbsp. oil until beginning to turn golden, about 10 minutes. Reduce heat to medium-low and continue until tender and browned, about 20 minutes. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining oil over; cover and cook until beet greens are tender, about 5 minutes.
Cook beets in boiling, salted water until tender. Transfer to bowl. Add pasta to beet-cooking liquid and cook until tender but still firm, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add enough cooking liquid to moisten. Season with salt and pepper. Stir in cheese and sprinkle with pine nuts.
Baby Walla Walla Onions
Onions in general have a whopping load of polyphenols, an important class of phytonutrients. Phytonutrients are plant chemicals that offer a whole host of benefits for human health.
Walla Walla onions are famous for being “sweet,” but it is actually a lack of pungency, due to the low-sulfur soils in that region of Washington state. The
onions in your box were grown in Dungeness, of course, but they have a sweetness all their own!
Cucumber, Radish, and Baby Walla Walla Onion Salad with Chili-Lime Dressing
6 Tbsp. rice vinegar
1/4 cup sugar
1 tsp. salt
2 English hothouse cucumbers, halved lengthwise, thinly sliced crosswise
2 1/2 cups thinly sliced radishes (about 2 bunches)
1 1/2 cups matchstick-size strips baby Walla Walla onions (about 8)
1 Tbsp. chopped fresh mint
Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.
Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.
1/4 cup fresh lime juice
2 Tbsp. soy sauce
1 Tbsp. chili oil (available at Asian markets and in the Asian foods section of some supermarkets.)
1 Tbsp. packed brown sugar, maple syrup or honey
1 tsp. minced garlic
Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. Cover and refrigerate. Can be made 6 hours ahead. Recipe from www.epicurious.com.