I grew up down in North San Diego County - more or less. We moved there when I was entering fifth grade, and considering it's where I came of age, I've always kind of considered it home. (Atleast, until we bought a house in the bay area - lol) I lived in several cities in the North County area. One of them was Escondido, where there was a lovely little grocery store called Jimbo's. It was somewhat smaller (and locally owned, I believe) than a Whole Foods - but it was similar in execution. They had a bakery and other such things, including a hot food area, where every so often they would have a dish called Miso Glazed Carrots.
I loved those Miso Glazed Carrots. Everytime I went there, I would buy some, if they had them (which wasn't nearly often enough). I wasn't really as in to cooking as I am now, so the idea of trying to recreate them never really occurred to me back then - which is too bad, because it would have been useful to have a sample of them to compare against while trying to recreate them. This carrot dish was inspired by them, and they were delish. I, unfortunately, appear to be all out of Miso - but the Soy Sauce worked nicely, adding Umami and salt at the same time. Next time I think I might add a bit of fresh ginger - but thats really the only change I would make at this point.
I also had two different types of carrots - I used the 6 small carrots that I received in my Farm Fresh Box and then supplemented with an additional four carrots that I already had. This dish also really plays up the sweetness of the carrots, so if you don't like sweet/savory, you might consider reducing the sugar or adding it to taste.
Ingredients:
- 6 small carrots; peeled and sliced on the bias
- 4 medium to large sized carrots; peeled and sliced on the bias
- 3 tbs Brown Sugar
- 2 tbs Clarified Butter
- 2 tbs Soy Sauce
- 2 tbs White Wine
- 2 tbs Fresh Italian Parsley; Finely Chopped
Method:
- In a large, heavy skilled heat the clarified butter over medium
- Add the Carrots and stir to coat
- Heat carrots for a couple of minutes over medium, and then reduce heat and cover.
- Steam Carrots until fork-tender, approximately 5-10 minutes
- Remove from heat and stir the Soy sauce, White Wine and Brown sugar in to the carrots.
- Once combined, stir in the Parsley
- Enjoy!
I grew up down in North San Diego County - more or less. We moved there when I was entering fifth grade, and considering it's where I came of age, I've always kind of considered it home. (Atleast, until we bought a house in the bay area - lol) I lived in several cities in the North County area. One of them was Escondido, where there was a lovely little grocery store called Jimbo's. It was somewhat smaller (and locally owned, I believe) than a Whole Foods - but it was similar in execution. They had a bakery and other such things, including a hot food area, where every so often they would have a dish called Miso Glazed Carrots.
I loved those Miso Glazed Carrots. Everytime I went there, I would buy some, if they had them (which wasn't nearly often enough). I wasn't really as in to cooking as I am now, so the idea of trying to recreate them never really occurred to me back then - which is too bad, because it would have been useful to have a sample of them to compare against while trying to recreate them. This carrot dish was inspired by them, and they were delish. I, unfortunately, appear to be all out of Miso - but the Soy Sauce worked nicely, adding Umami and salt at the same time. Next time I think I might add a bit of fresh ginger - but thats really the only change I would make at this point.
I also had two different types of carrots - I used the 6 small carrots that I received in my Farm Fresh Box and then supplemented with an additional four carrots that I already had. This dish also really plays up the sweetness of the carrots, so if you don't like sweet/savory, you might consider reducing the sugar or adding it to taste.
Ingredients:
- 6 small carrots; peeled and sliced on the bias
- 4 medium to large sized carrots; peeled and sliced on the bias
- 3 tbs Brown Sugar
- 2 tbs Clarified Butter
- 2 tbs Soy Sauce
- 2 tbs White Wine
- 2 tbs Fresh Italian Parsley; Finely Chopped
Method:
- In a large, heavy skilled heat the clarified butter over medium
- Add the Carrots and stir to coat
- Heat carrots for a couple of minutes over medium, and then reduce heat and cover.
- Steam Carrots until fork-tender, approximately 5-10 minutes
- Remove from heat and stir the Soy sauce, White Wine and Brown sugar in to the carrots.
- Once combined, stir in the Parsley
- Enjoy!
Roasted Purple Potatoes
I made this dish the other night – I had wanted to do something different with regards to the purple potatoes I received in my farm box but that night I wasn’t really feeling particularly ambitious. However I’m really pleased with how this dish turned out. It’s actually fairly elegant in it’s simplicity. I had one russet potato left from the last time I purchased potatoes, so I threw it in as well – aesthetically, it was a nice touch as well – the contrast between the two different colored potatoes created a lot of visual interest. Taste wise, though – there were only very minor differences between the two potatoes, and I doubt most people would notice. I deliberately kept the flavors simple, because I wanted to see if there were any differences. Next time I’d probably throw in some rosemary or thyme to punch it up a bit.
Ingredients:
- 2 lbs Purple Potatoes; cut in to 1/2″ chunks
- 1 Russet Potato; cut in to 1/2″ chunks
- 1 Onion; diced
- 4 cloves garlic; minced
- 3 tbs Clarified Butter
- Kosher Salt
Method:
- Preheat oven to 350ยบ
- Heat the clarifed butter in a cast iron (or oven safe) skillet over medium.
- Add the onions to the pan, and saute until translucent
- Stir in the Potatoes and Garlic
- Liberally sprinkle with Kosher Salt, stirring to combine
- Place the skillet in to the oven and roast potatoes until fork tender, approximately 30 minutes.
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