April 14 Farm Box

This week Otter Orchard's farm box includes bananas, valencia oranges, zucchini, sweet potatoes, Braeburn apples, strawberries, Black Knight carrots, tomatoes, beets, grapefruit and baby spinach.


Black Knight carrots is a new item that we had to look up. Here's what we learned:

Seasons/Availability

Black Knight Carrots are harvested and available year round. 

Description/Taste

Deep purple to nearly black with a contrasting white center, Black Knight carrots are getting the attention of gourmet chefs. Unique in color and size, these colorful carrots are exceptionally tender in texture and sweet in taste.

Nutritional Value

Maroon carrots are an excellent source of anthocyanin, beta carotene and antioxidants. Anthocyanin pigments act as powerful antioxidants, grabbing and holding on to harmful free radicals in the body. Anthocyanins also help prevent heart disease by slowing blood clotting. Carrots rank second to beets for containing the largest amount of natural sugar of all vegetables. As a carrot matures, its natural sugars are stored in the cells of its outer layer.

Applications

Enjoy raw or cooked. Add this carrot's unusual color and crisp crunch to enhance fresh mixed green salads and coleslaw. Juice carrots; use to add color and flavor to dishes. The color of cooked Black Knight baby carrots deepens and becomes more intense. Each cooked carrot may vary in color creating an interesting colorful contrast. These carrots especially make superb carrot soup. To store, refrigerate in a plastic bag up to three weeks.

Geography/History

Carrots were originally purple, however, other colors such as red, white and yellow also appeared in Asia thousands of years ago. About 200 years ago, the first orange carrots were cultivated in the Netherlands and the Royal House of Oranje is credited for the carrot's popularity.

Native to Turkey, our Black Knight carrots are grown at Tutti Frutti Farms in California. They are Fifth Generation farmers in northern Santa Barbara county.

Chilled Carrot Honey Soup
Gourmet, July 2005


1 lb carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
3 cups water
1 3/4 cups (14 fl oz) reduced-sodium fat-free chicken broth
1 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons mild honey
2 1/2 tablespoons fresh lemon juice


Garnish: 6 thin lemon slices and 1 tablespoon mild honey for drizzling


Combine all ingredients except 1/2 tablespoon lemon juice in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally. Reduce heat and simmer, covered, until carrots are tender, 30 to 40 minutes.

Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, then chill soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (Alternatively, cool soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.)

Stir in remaining 1/2 tablespoon lemon juice and salt to taste. Divide soup among 6 bowls with a ladle. Float a lemon slice on top of each serving, then drizzle with honey and serve.

Soup can be made 3 days ahead and kept chilled, covered.