Carrots are back! Last Wednesday we made our way over the the Triangle Farmers' Market to raid Johnson's Backyard Garden of their carrots and to pick up a picnic pack at Dai Due's tent.
We were not disappointed and our basket was filled with much more than carrots and a picnic pack as usual. We picked up some really beautiful garlic, eggs and lettuce and indulged in some lively conversation with Chris at Milagro Farms then headed over to see Jesse Griffiths with Dai Due.
We spread out a blanket, listened to some great music and opened up our picnic pack that included a roasted chicken from Dewberry Hills Farms, Dai Due bread and butter pickles, coleslaw and a little container of carrot top sauce that we all loved.
I saved a little to add to our tomato soup the next day for lunch and it add just the right vinegar kick to the fire roasted tomato soup. We also helped ourselves to some Summer Vegetable Escabeche and Wild Boar Chorizo to take home.
Check out Dai Due's weekly market menu, pick up a picnic pack, bring your blanket, a bottle of local wine from Triangle Wine & Spirits and all the sudden you've got a gourmet sunset picnic.
Fire Roasted Tomato Soup
with Dai Due's Carrot Top Sauce
Adapted from Fire Roasted Tomato Soup Recipe on www.keepitsimplefoods.com
1 28 oz. can fire roasted tomatoes (or make them yourself with the tomatoes left at the market)
2 carrots, sliced from Johnson's Backyard Garden
1 handful of carrot tops, chopped
1/3 cup blanched almonds
1 clove fresh garlic, Milagro Farms
1/2 tsp paprika
1/2 tsp tumeric
2 tsp cumin
1 tsp sea salt
pepper (to taste)
1. Blend all ingredients in a blender and warm before serving or add ingredients to a pot and blend with an immersion blender. This would also be just fine served cold, at room temperature or even as a sauce for pasta.
2. Drizzle a little Texas Olive Ranch olive oil, some Dai Due Carrot Top Sauce and a few chopped almonds over the soup before serving.
Want more ideas on how to cook with carrot tops? Have some of your own? Post a comment and share!