While many area farms suffered serious damage from the recent flooding, Aspen Moon Farm sustained relatively minimal damage and they are continuing to produce beautiful stuff for the C.S.A. shares. One of my favorite things has been the red, yellow, and orange carrots, and last week they included a 2-pound bag in the share. The red carrots are my favorites to eat straight out of the bag (they are really sweet) and I did a mixed carrot and sweet potato hash with a few of the yellow variety. I also made a batch of this fresh carrot salad, which is a refreshing blend of sweet and sour and spicy. It’s wonderful right after you make it up, but even better the next day. Just be sure to leave the pecans out until you are ready to serve the salad, so they don’t get soggy.
- 4 cups grated, fresh carrot
- 2 cups diced, fresh orange
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon Aleppo pepper (optional)
- 3 tablespoons walnut oil (or olive oil)
- 3 tablespoons fresh lime juice
- ¼ cup pecan pieces
- In a medium mixing bowl, toss the carrots with the oranges, salt, cinnamon, and Aleppo pepper. Drizzle on the walnut oil and lime juice, and toss well to coat. Taste and adjust seasonings, if needed. Chill the salad or serve immediately, topping with the pecans just before serving.
The Aleppo pepper is optional, but I like the slight kick it adds to the salad–you can leave it out if you like, or substitute crushed red pepper flakes, to taste. Yesterday I ate some of this salad for breakfast, topped with a little Greek yogurt–sort of a carrot parfait.
Thanks for reading,