Kelly & Gilbert’s DC garden was wildly productive this year – literally! The okra plants grew to heights greater than 8 feet and were loaded down with fruit. The tomatoes and peppers overgrew their designated areas and also provided massive amounts of fruits. It was a banner year for growing food for them! The carrots were the exception to that proliferation.
The carrot seeds were part of a gardening gift from Gilbert’s Titi Manda. It was late in the growing season before Kelly and Gilbert were able to plant those seeds in the garden. Carrots are a late harvest crop and develop the sweetest flavor after they have been touched by frost while still in the ground.
Gilbert with his 2020 carrot crop.
The kids took this advice and harvested their carrot crop last week.
A good haul for Kelly & Gilbert!
While the crop did not have enough time to grow very large, they are sweetly perfect for this recipe!
Carrots with Lemon-Dill Vinaigrette
Carrots with Lemon-Dill Vinaigrette (adapted from foodnetwork.com) Total Time Required: 25 minutes, Active Time: 10 minutes, Yields: 6 to 8 servings
Ingredients:
- zest and juice of 1 medium lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 3 pounds baby carrots
Directions:
In the cup of a wand blender, combine the lemon juice, Dijon mustard, vinegar, honey, and oil, then blend until smooth. (Alternately, whisk together the lemon juice, Dijon mustard, vinegar, and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened.) Stir in the chopped dill, lemon zest, and 1/2 teaspoon of salt. Set the dressing aside.
Make the dressing.
Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring the water to a simmer over medium-high heat.
Steam the carrots.
Put the carrots in the steamer basket and cook, covered, until they are tender when pierced with a knife, about 5 – 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish.
Add the dressing to the cooked carrots.
Allow the dressing to absorb into the carrots for 5 minutes before serving.
Delicious!
A touch of frost sweetens the carrots! ~Linda
Carrots with Lemon-Dill Vinaigrette (adapted from foodnetwork.com) Total Time Required: 25 minutes, Active Time: 10 minutes, Yields: 6 to 8 servings
Ingredients:
- zest and juice of 1 medium lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 3 pounds baby carrots
Directions:
In the cup of a wand blender, combine the lemon juice, Dijon mustard, vinegar, honey, and oil, then blend until smooth. (Alternately, whisk together the lemon juice, Dijon mustard, vinegar, and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened.) Stir in the chopped dill, lemon zest, and salt. Set the dressing aside.
Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring the water to a simmer over medium-high heat.
Put the carrots in the steamer basket and cook, covered, until they are tender when pierced with a knife, about 5 – 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.