It always feels like there is a very short period after that Thanksgiving feast where you can rest and fill up on detoxifying veggies and wholesome foods in preparation for the onslaught of holiday cookies, cocktail hours, treats, and sweets that descend upon you each December. I try to take advantage of the wintry assortment of vegetables the NYC Greenmarkets have to offer this time of year. My go-to dish is roasted root vegetables. Warm, toasty, juicy, and satisfying, you can mix and match any root veg with an array of spices and flavorings to trick you into thinking you're eating something rich and sinful. I took a walk through Brooklyn's McCarren Park Greenmarket on Saturday and was immediately drawn to the vibrant orange carrots from Garden of Eve Farm. Parked right next door was Nature's Way Farm, with all of its delicious local honeys and honey products. The perfect (and absolute simplest) recipe came to mind: Honey Roasted Carrots. I grabbed a bunch of carrots ($4) and a honey bear jar of honey ($6.25) and I had everything I needed! You won't believe how easy this recipe is... INGREDIENTS: 1 bunch whole carrots, peeled salt & pepper to taste approx. 2 tbsp honey (you may use more or less for desired sweetness) 1/4 cup extra virgin olive oil INSTRUCTIONS: Preheat oven to 350F. Place washed and peeled whole carrots onto a baking sheet. Drizzle with olive oil, salt & pepper. Toss to coat carrots evenly and spread them out into a single layer. Drizzle the surface of the carrots with honey. Bake until desired tenderness, 40 - 50 minutes. Cooking up these honey-roasted carrots will surely inspire you to get out there and support these amazing farmers who bring you fresh, flavorful carrots, sweet sticky honey, and
It always feels like there is a very short period after that Thanksgiving feast where you can rest and fill up on detoxifying veggies and wholesome foods in preparation for the onslaught of holiday cookies, cocktail hours, treats, and sweets that descend upon you each December. I try to take advantage of the wintry assortment of vegetables the NYC Greenmarkets have to offer this time of year. My go-to dish is roasted root vegetables. Warm,
Peace and Carrots Farm is a 4-acre, 75-member, non-certified CSA in its fourth year. The farm has been a dairy operation for four generations and Peace and Carrots' parcel takes up only 3 of about 200 acres that composes the farm as a whole. The farm is located in the Hudson Valley, which is known for its natural beauty. Laura Nywening grew up on C.F. Johnson and Son Farm, making forts in the surrounding woods, riding her bike up and down the steep hills and showing cows each summer through 4-H at the Orange County Fair. Laura went to college at Westfield State University and earned her B.A. in History Education. She worked for the National Park Service on Assateague Island in Virginia before she volunteered for a year with Heifer Project International in Rutland, Massachusetts, where she realized her passion for educational farming. Before landing at Peace & Carrots, she worked for Keith’s Farm in Westtown, NY and Sandbrook Meadow Farm in Stockton, NJ to further her education in the art of growing organic vegetables. VISIT: Visit the Peace & Carrots website for upcoming events and updated information about living and working on the farm. PUBLIC TRANSIT: Coach USA bus to Chester, NY (1.5 hours) + Cab (5 minutes)
Peace and Carrots Farm is a 4-acre, 75-member, non-certified CSA in its fourth year. The farm has been a dairy operation for four generations and Peace and Carrots’ parcel takes up only 3 of about 200 acres that composes the farm as a whole. The farm is located in the Hudson Valley, which is known for its natural beauty. Laura Nywening grew up on C.F. Johnson and Son Farm, making forts in the surrounding woods,
