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Boulder County Farmers Markets

We are like you. We nibble on carrots at our desks or during the day. We eat them in the car on long journeys. We take them for granted, frankly. That little energy punch and crunch is what gets us through this afternoon energy crisis. But maybe they want more.

Grated carrots on a large salad are divine. We love them grated in shrimp rolls and over Asian noodle salads. They add that little bit of sweetness and texture that can enhance any dish, especially coleslaw on your fish tacos.

Carrots are in season now, so watch out for them in the markets and refuel! They keep very well cut in a bowl of water in the refrigerator – if they last past snack time in your home.

Carrots can be the center of any table when roasted and cared for. Try them grilled: topped with chimichurri or added to a mulligatawny soup, grilled carrots retain a crunch and increase their sweetness. Carrot tops make a great pesto, and they’re a wonderful addition to any soup you make.

This week, we’re sharing a Choose Your Own Herb Adventure Carrot Coconut Soup from our cookbook archive. Add a handful of all the herbs you have! We urge you to consider the often overlooked carrot tops. Tarragon and basil are also great choices. One of our employees owns an oregano plant which has become a perennial and has become a thug: he will feed an army. So oregano will work too.

Ready to bite into carrots? Order them through our curbside order this week or come pick them up at the market. Boulder and Lafayette order opens Sunday and closes at 1 p.m. Tuesday for pickup Wednesdays in Boulder and Thursdays in Lafayette. Orders from Longmont and Denver open Tuesdays and end Thursdays at noon for pickup on Sunday.

Can’t get it back? Get it delivered! We offer delivery throughout Metro Denver to select areas. Order until Thursday noon for Monday morning delivery. Details on markets, ordering and delivery are on BCFM.org.

At the market this week

Carrots, Gala apples, cantaloupe, watermelon, Canarian melons, honeydew, tatsoi, broccoli, eggplant, kale, black-eyed peas, sweet corn, poblano peppers, peppers, shishito peppers, mixed hot and spicy peppers, Savoy cabbage , arugula, fennel, beets, basil, edamame, green beans, yellow beans, peppers, cucumbers, mushrooms, golden potatoes, majestic purple potatoes, red potatoes, tomatillos, cherry tomatoes, okra, white and yellow onions , green onions, shallots, heirloom tomatoes, Italian parsley and much more.

Carrot and coconut soup

  • 2 tablespoons of coconut oil
  • 3 tablespoons chopped fresh ginger
  • 4 cups of vegetable broth or chicken broth
  • 10 medium carrots, peeled and chopped
  • 1 can of whole coconut milk
  • Herbs: carrot tops and choice of tarragon, basil, oregano or cilantro

Instructions:

  • Heat the oil in a large saucepan over medium heat. Add the ginger and sauté for two minutes.
  • Add the broth and carrots.
  • Cook over medium heat until the carrots are tender.
  • Add the coconut milk. Puree all ingredients in a blender until smooth. (Or use a hand blender in the same saucepan.)
  • Serve garnished with fresh herbs.

If you make this recipe, show us your photos! We’re on Instagram at @BCFM.

Mildred Lasky

The author Mildred Lasky