Wild Gourd Farm

Organic Gardening in St. Louis City

Baby Carrots

We thinned out our carrot bed a few days ago- carrot seeds are very small and when you sow them they end up close together. Throughout the growing season, we thin out the carrots multiple times to give the carrots room to grow. At this point, the carrots we’re uprooting are large enough to enjoy. The “baby carrots” you find at the store are just shaved down from larger carrots; our baby carrots have the sweetness and crispiness of fresh growth. There’s no comparison!

We devoured most of the baby carrots raw, and then steamed some for a veggie pasta.  They were so good that we went out and thinned two more rows the next day! Eric created an amazing salad to showcase the carrots, inspired by one of Jamie Oliver’s dishes. We call it the Fruits & Roots Salad:


• 1 pound carrots
•  1-2 big beets, peeled and sliced
• 1-2 teaspoons red pepper flakes
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled & minced
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 2 ripe avocados
• several slices of ciabatta or other good-quality bread (or homemade croutons)
• a bunch of fresh salad greens

1. Preheat your oven to 350°F

2. Steam the carrots and beets until nearly done.

3. While the carrots are steaming, create the marinade in a separate bowl by combining the red pepper flakes, salt, pepper, garlic, and thyme. Mash together, then add 1-2 teaspoons of red wine vinegar and enough olive oil to cover the paste.

4. Transfer the cooked carrots to a roasting pan, and pour the marinade over the carrots to coat them completely. Add the orange and lemon halves, cut side down. Bake 25-30 minutes.

5. Arrange the bread on a cookie sheet and bake in the oven during the last few minutes of roasting. (Disregard if you already have croutons,  or you can choose to just toast your bread, too).

6. In a large bowl, add the avocado, the roasted carrots & beets, and croutons. Pour the marinade from the pan over the bowl and squeeze the orange & lemon halves with tongs to add the juices. Add olive oil and red wine vinegar to taste. We plated our salads separately by adding a bed of salad greens to each plate and topping with the fruits and roots.

We’re looking forward to thinning the rest of the carrot bed!


6 responses to “Baby Carrots

  1. King of Carrot Flowers June 26, 2011 at 6:06 pm

    Nice work! Can’t wait to try some. STL, be there in a few weeks… to stay!

    • We Will Work for Food June 26, 2011 at 7:14 pm

      Thanks! Lookin’ forward to sharing some meals with you guys!

      By the way, we have a carrot that overwintered and is now flowering- we were going to write a post about it and title it “King of Carrot Flowers” but you stole our idea!

  2. Monica Silva McArthur June 27, 2011 at 10:25 pm

    Those are truly beautiful! I wish that was the standard by which all commercial produce went by. Thanks for the recipe as well I can’t wait to make that, looks delicious!

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