Recipes and Stories

31 March 2014: More Spring Carrots

March 31, 2014

Tags: Spring Carrots, Spring Cooking, Butter-Braised Carrots, Butter-Braised Root Vegetables, Classical Southern Cooking, Historical Southern Cooking

Butter-Braised Whole Spring Rainbow Carrots
Most of the nineteenth century cookbook authors treated all root vegetables the same way: scrubbed them well, trimmed, and sometimes “scraped them nicely” (that is, peeled them), boiled them in abundant salted water, and then dressed them with salt and butter. So long as the roots are not overcooked, it’s still a fine way to cook them. (more…)

29 March 2014: Spring Carrot Soup

March 29, 2014

Tags: Spring Cooking, Spring Carrots, Spring Leeks, Classical Southern Cooking, Carrot Soup, Soup

The text you type here will appear directly below the image
Here on the coastal plain of Georgia, spring carrots have been turning up at the farmers’ market for a couple of months, but it is now that they’re really hitting their prime. Friend Relinda Walker, the proprietress of Walker Farms, grows both the usual orange and colorful rainbow varieties of sweet young carrots. Laid out with their bright, fresh greens still attached, they’re as beautiful to look at as any bouquet of flowers you can imagine. (more…)