"C" is for... Carrot?
Carrots are in their full splendor at Busa Farms. We love getting them in the shares while they still have their tops (before the greens wither and they go topless for Fall. Carrots Gone Wild!!!!) They are at peak sugar content and the sweetness makes them a delight to enjoy raw as a snack or shaved into salads. Here's a few facts on orange gems in your shares:
1. First Use
People first grew carrots as medicine, not food, for a variety of ailments.
2. They're How Old?
Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, because many people mistook them for parsnips, a close relative of the carrot
3. What's with the babies?
A baby carrot isn't exactly a baby. Baby carrots come from a large carrot that has been rolled over blades and thrown around in a metal cage to be rubbed down to a short, round-ended baby carrot.
4. Averages
Americans eat, on average, 10.6 lbs. of fresh carrots per person per year. At Family Dinner we are fighting the good fight to bring that number WAY up!
5. Eat up, People!
Orange carrots are a great source of beta-carotene. Carrots contain a group of plant pigments called carotenoids, and beta-carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot.
See? Not everything that is bright orange is terrible!
WHAT'S IN THE BAG?
HALF SHARE
Omnivore Protein - Chorizo from Feather Brook Farm; Eggs from Brookford Farm
Pescatarian Protein - Scallops from Red's Best; Eggs from Brookford Farm
Vegetarian Protein - Fresh Pasta from Valicenti; Eggs from Brookford Farm
Paleo Proteins - Chorizo from Feather Brook Farm ; Eggs from Brookford Farm
Fruits and Veggies - Carrots, Leaf Lettuce, Zucchini and Peaches from Busa Farms
Grain - Focaccia from Forge Baking Co
Special Treat - Cookies from Forge Baking Co (heaven!)
WHOLE SHARE
Omnivore Protein - Scallops from Red's Best; Chorizo from Feather Brook Farm; Eggs and Queso Fresco from Brookford Farm
Pescatarian Protein - Scallops and Cod from Red's Best; Eggs and Queso Fresco from Brookford Farm
Vegetarian Protein - Fresh Pasta from Valicenti; Queso Fresco, Cottage Cheese or Yogurt and Eggs from Brookford Farm
Paleo Proteins - Scallops from Red's Best; Chorizo from Feather Brook Farm; Eggs from Brookford Farm
Fruits and Veggies - Scallions, Carrots, Leaf Lettuce, Zucchini and Peaches from Busa Farms; Red Onions and Potatoes from Brookford Farm
Grain - Focaccia from Forge Baking Co
Special Treat - Cookies from Forge Baking Co (heaven!)
DOUBLE SHARE
Omnivore Protein - Scallops from Red's Best ; Pork Ribs , Chorizo from Feather Brook Farm; Greek Yogurt, Eggs and Queso Fresco from Brookford Farm
Pescatarian Protein - Sushi grade tuna!, Scallops and Cod from Red's Best; Yogurt, Eggs and Queso Fresco from Brookford Farm
Fruits and Veggies - Blueberries, Scallions, Carrots, Leaf Lettuce, Zucchini and Peaches from Busa Farms; Apples from Apex Orchards; Red Onions from Brookford Farm
Grain - Focaccia from Forge Baking Co; Fresh Pasta from Valicenti
Special Treat - Cookies from Forge Baking Co (heaven!), Hot Sauce!
RECIPES
Zucchini Chorizo Boats: An all-in-one meaty boat of perfection. We love to shave fresh parm over right at the end and put it under the broiler. Its still vegetables, so its basically salad.
Tangy Carrot Slaw: Good Dijon is king here. Having some in the pantry is always a good idea. This is delightful next to a white fish or scallop dish, or with pork or chicken.
Chilled Carrot Soup: Its too early to say the word "soup", I GET IT. But these flavors rarely make their way into summer and we think thats a mistake.
Seared Scallops and Summer Vegetables: Its simple, its easy, its awesome. What more is there?
Scotch Eggs: A bit of work but perfect for making your friends and family fall in love with you, all over again.
Panzanella: All. Time. Summer. Favorite.
TIPS AND TRICKS
Storing the bread.
This fresh focaccia is from Forge Baking Co. Its best day of, or day after. Much longer and you will notice, sadly, that it hardens. Wipe those tears away, friends! Its still delicious for croutons or a panzanella (See above).
To keep it fresh we recommend (from WikiHow)
"When it comes to storing bread, the refrigerator is your worst enemy. Bread actually goes stale faster in the refrigerator than it does at room temperature. The best way to keep bread at its best is to keep it at room temperature for a day or two, then wrap it up and freeze it for longer-term storage. When you thaw it and heat it up, and it will taste freshly baked again."
A bit more on this bread, from the website abrigailsbakery.com:
"This flat bread topped with olive oil, spices and other products is an early prototype of modern pizza. The basic recipe is thought by some to have originated with the Etruscans or Ancient Greeks. Focaccia, known and loved in Italy and abroad, is yeasted flat bread which belongs essentially to the northern shores of the Mediterranean and has its origin in classical antiquity. Early versions were cooked on the hearth of a hot fire, or on a heated tile or earthenware disk, like the related flatbreads. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a brush prior to rising and baking."