I love carrots — now more so than ever before, too.
That’s because during this unprecedented shelter-in-place mandate, I’ve been relying on delivery services to get all of my groceries.
As someone who’s used to combing through new cookbooks to hone in on an inspired recipe to try, then racing out the door to a grocery store or two to find just the right ingredients called for, this has been an adjustment.
Now, I let the ingredients solely dictate what I make. And because I only schedule deliveries once every 7 to 10 days, it requires a lot more planning. I covet peak-season produce, of course. But because so much of that is quite perishable, I also need a mix of sturdier fruits and veggies that will last at least until the next delivery.
That’s where carrots are a godsend. They hold up well in the crisper drawer for weeks, and they can be used in so many ways, both raw and cooked.
You know your love of this leafy green hasn’t waned even if you don’t want to admit it publicly.
Just embrace it. After all, in our society, how many times do we actually value something that’s crinkly and wrinkly, right? Ever more reason to never let go of this green beauty.
Especially when it’s showcased with a spectrum of flavor, texture and downright scrumptiousness in “Syrian Kale and Carrot Salad with Shattered Dates.”
This easy recipe is from “Seattle Cooks” (Figure 1), of which I received a review copy. Seattle food writer Julien Perry spotlights 40 of the city’s top restaurants with recipes and profile stories.
Enjoy everything from “Fava Santorini” from Chef Zoi Antonitsas of Little Fish to “Shrimp and Shittake Pot Stickers with Riesling Dip” from Chefs Tom Douglas and Brock Johnson of Dahlia Lounge, and “Kalua Pork Belly with Korean Chimichurri” by Chef Rachel Yang of Revel.
A delightful tabbouleh made with the part of the carrot most of us just throw away.
When I buy a bunch of carrots at the farmers market and am asked if I want the long, frilly, green tops snapped off, I usually say “yes” without a second thought.
But not any more.
Thanks to food writer Tara Duggan, I’m going to hoard these from now on.
That’s because she’s taught me to use them in this wonderful version of tabbouleh that I’m now addicted to.
Her “Quinoa-Carrot Tabbouleh” is featured in her newest cookbook, “Root to Stalk Cooking” (Ten Speed Press), of which I recently received a review copy.
From now on, keep the green tops when you buy carrots.
Duggan, a long-time staff writer for the San Francisco Chronicle’s Food section, has created a most noble book that implores us to stop throwing out perfectly good bits of fruits and veggies that we could be putting to delicious use instead.