As the fall season settles in, our farm is harvesting some of the best carrots of the year. As the days get cooler, our carrots become even sweeter! Cooler temperatures help to concentrate the sugars in carrots, giving them a richer, more flavourful taste. This is one of the reasons fall carrots are often prized for their exceptional sweetness and crisp texture. Freshly harvested from our farm, these carrots are at their peak flavour, perfect for your seasonal dishes. Whether you love them raw, roasted, or in a hearty stew, carrots are a delicious way to add a burst of colour and flavour to any meal.
This week, we’re shining the spotlight on our farm-fresh carrots and sharing a simple yet delicious recipe: Carrot Salad by our in house Chef Brennan. It’s light, refreshing, and brings out the natural sweetness of the carrots, making it perfect as a side dish or a healthy snack. It was one of two samples that were handed out, along with recipe cards, at our recent pop-up colab with Aurelius Fine Oils and Balsamics this past weekend. This recipe was a hit!
You can pick up a recipe card at Aurelius and while you are there be sure to check out ALL of their products! Especially the two mentioned in Brennan’s recipe: the Aurelius Early Harvest Extra Virgin Olive Oil and Aurelius Black Walnut Balsamic Vinegar.
Here is a link to the Aurelius event in case you missed it!
This bright and crunchy salad is not only delicious but also packed with vitamins and antioxidants from the fresh carrots. It’s a perfect way to enjoy the best of the season’s produce straight from the farm to your table!
Carrot Salad
4
servings30
minutes20
minutes300
kcalIngredients
1 bunch of carrots from Little Farm Cart
2 tbsp feta cheese
1 tbsp chopped toasted almonds
1.5 tbsp Aurelius Early Harvest Extra Virgin Olive Oil
1 tbsp Aurelius Black Walnut Balsamic Vinegar
3-5 sprigs thyme
1 tbsp vegetable oil
salt
white pepper
Directions
- Preheat the oven to 400f
- Peel and cut the tops off your carrots, then toss your carrots and thyme in veg oil. Season with salt and white pepper. Roast on an oven safe tray until carrots are slightly softened, but still have some crunch, about 20 minutes.
- Once carrots are cooked, discard the thyme stems and place carrots in the fridge to chill. I would recommend moving them to a room temperature tray or plate before chilling. While the carrots are cooling, chop your almonds, and take your feta out of the fridge to temper.
- Once the carrots are cooled, cut them into oblique shapes by cutting on a bias, and turning the carrot a quarter each turn, or cut into any shape you desire. toss the carrots and half the almonds with the Aurelius Early Harvest Extra Virgin Olive Oil, and the Aurelius Black Walnut Balsamic Vinegar. Add additional salt if needed.
- To plate, spread the feta on the bottom of the plate or bowl. Place the dressed carrots on top, and sprinkle on the remaining almonds. Use carrot tops to garnish the dish, adding a nice colour contrast and a fresh flavour.
Notes
- We hope this wonderful salad inspires you to get creative in the kitchen and make the most of our seasonal harvest.
Our carrots are freshly picked and full of the natural sweetness that comes with cooler fall days, making this salad a perfect addition to any meal. We’re excited to include them in our farm basket alongside other seasonal favourites.
We take great pride in growing fresh, high-quality produce on our farm, and there’s nothing more rewarding than seeing it transformed into a delicious dish on our family’s table. We cherish the farm-to-table journey, knowing that every crop we nurture finds its way into flavourful, nourishing meals. With our son’s culinary experience and his creative recipe ideas, we’re able to showcase our produce in exciting and flavourful ways, bringing farm-to-table dining to life in every bite.
Enjoy!
Heather, Paul and Brennan
AKA Little Farm Cart