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ADRIGRGOINGT By Eugenia Bone
For years I was trapped in the mentality that carrots’ primary role in my kitchen was as part of the tripod upon which many Italian dishes stand: carrots, onions, and garlic. These aromatics are known as a battuto (which can include other ingredients as well, like celery and parsley; once cooked, the combo is called a soffritto). But then my local farmer’s market started selling beautiful carrots, bound by a piece of twine and topped with a head of feathery greens that cooked up impossibly tender and sweet: Hardly the working horse carrots that I used to buy in the grocery store. It didn’t take long for me to move beyond the notion that carrots were supporting players in the kitchen and realize that they can, and should be the stars. And not just the root but also the glorious greens as well.
26 Harvest 2015
www.edibleorangecounty.com
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