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At this stage even I have to admit, the carrots are getting to be a problem. Each week, several times a week, at the greenmarket I have been buying bunches. Multiple bunches. They are so slender and sweet and beautiful at this part of the season. I pick up a bunch of orange carrots at the first farmer, figuring that should do us for the week. Then the next farmer has yellow carrots, and won’t those be great. And by the end of my wee shop I’ve picked up a bunch of pure white carrots and a bunch of deep purple one as well. All of this would be fine and good if not for the fact that neither I nor anyone I regularly cook for is particularly fond of carrots. So after we enthusiastically eat some raw with dip, roast some in olive oil and sea salt, braise some in butter, blitz some into soup, and make some translucent ribbons of them to toss in a lemony dressing, we are kind of done. And yet there are still carrots in the bin and I will be buying more any day now. But this past weekend, I may have found a solution.
We are in the midst of a heat wave and so there have been many salads — I also tend to crazy overbuy lettuce and alliums this time of year so that works out, but the other day I had a plan for some salmon for dinner and was wanting something heartier as a side. Counterintuitively, considering the weather, I also wanted to roast. Two bunches of thin carrots and 6 garlic cloves got peeled and tossed with a healthy splash of olive oil, sprinkled with salt and put in a 350 degree oven for about 30 minutes. One cup of farro and two cups of chicken broth in a saucepan, brought to a boil and then covered and left to simmer for about 30 minutes. When they were all done I combined them with a splash of olive oil, a pint of pitted black cherries, 1 tablespoon of grated Parmesan and 4 thinly sliced scallions, white and green parts. The resulting warm salad was sweet and savory, salty and nutty, and just as good cold the next morning.
Image may be NSFW.
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Image may be NSFW.Clik here to view.
