Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox.
We often devote this feature to fresh produce items that have a brief season before disappearing or niche fruits and vegetables that are hard to find anywhere but the farmers markets and local farm stands.
This week, we’re inspired by the reappearance of the humble carrot at the farmers markets. While they were only gone for a few short weeks, the carrots you may have seen at the start of the season in April and May were storage carrots: carrots that were harvested in the late fall and stored to keep us well fed through the winter. However, there is nothing quite like the flavor of carrots that were pulled from the soil yesterday.
For this week’s Market Meal, we offer a recipe for a fresh carrot salad with big flavors, including harissa. Harissa is a traditional North African spice blend made with chilies, cumin and other herbs and spices. It’s often mixed with olive oil to carry its flavors.
When you buy fresh market carrots, which may be orange, red or yellow, they should come with their leafy tops attached. Instead of composting them, substitute the greens for basil in your favorite pesto recipe for pasta and grilled foods. These first carrots of the season have tender, mild-tasting tops that are perfect for pesto.
Special market note: To celebrate the 40th season of the Boulder Farmers Market, the community will gather June 24 for Picnic for a Purpose featuring fare from vendors like Rang Tang Craft Barbecue and Savory Saigon, paired with local beer and wine, and birthday cake. Proceeds support ongoing efforts to support Boulder County agriculture. Tickets here.
Moroccan-Inspired Carrot Salad
- ½ small red onion, thinly sliced
- About 1 pound carrots, peeled and grated (about 3 cups)
- ¾ cup golden raisins
- ¾ cup peanuts (optional)
- ¼ cup chopped cilantro leaves
- ¼ cup extra-virgin olive oil
- 2 tablespoons harissa spice mixture
- 2 tablespoons Boulder County honey
- 1 lime, zested and juiced
- 2 large garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon ground cumin
- Salt and freshly ground pepper, to taste
Soak sliced red onion in a bowl of cold water while preparing other ingredients. This will make it less pungent.
In a medium bowl, whisk together the olive oil, harissa, honey, lime juice and zest, garlic, ginger and cumin. Set aside.
In a large bowl, combine drained red onion, carrots, raisins, peanuts (if using) and cilantro, and toss. Pour dressing over salad and season to taste with salt and pepper.
What’s fresh this week? Farmers are bringing the first peaches of the season to market, along with apricots, cucumbers, kohlrabi, kale, chard, herbs, broccoli, sugar snap peas and more at the Boulder Farmers Market and the Longmont Farmers Market.
Visiting the Markets
- 13th Street between Arapahoe Ave. and Canyon Blvd.
- 8 a.m.-2 p.m., Saturdays, April 4-Nov. 21; 3:30-7:30 p.m., Wednesdays, May 6-Oct. 7
- More information
- Boulder County Fairgrounds
- 8 a.m.-1 p.m. Saturdays, April 4-Nov. 21
- More information
Have a tip or suggestion? Send your comments, questions and ideas to nibbles@boulderreportinglab.org.
