HATCHET COVE FARM

A family-run organic CSA farm in Warren, Maine

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Tag Archives: carrots

Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios

October 14, 2017by Hatchet Cove Farm

Chickpeas 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels 1 tablespoon olive oil 1/2 teaspoon coarse sea salt 1/4 teaspoon ground cumin […]

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Recipes

Pickled Dill Carrots

August 12, 2017by Hatchet Cove Farm

7 medium carrots, sliced 1/4 inch thick (or sliced into sticks) 4 sprigs dill 3/4 cup white wine vinegar 1/3 cup sugar 2-1/2 teaspoons Kosher salt 1 teaspoon dill seeds […]

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Honey Glazed Baby Carrots

July 9, 2016by Hatchet Cove Farm

Salt 1 pound baby carrots, scraped and tops trimmed to 1/4 inch (it’s cute) 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup […]

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Fried Greens Meatlessballs

July 25, 2015by Hatchet Cove Farm

Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. Even try it with a mix of the green tops from carrots and onions. This is recipe that any time […]

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Recipes

Chili-Mango Bok Choy Slaw Recipe

July 25, 2014by Hatchet Cove Farm Leave a comment

For the Slaw: 3 cups baby bok choy, thinly sliced 1 cup red cabbage, thinly sliced 1 cup shredded carrots 1 mango, cubed 1/2 cup cilantro, roughly chopped For the […]

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Recipes

Roasted Vegetables with Pecan Gremolata

November 4, 2012by jazzkj Leave a comment

Substitute whatever fall crops you have for the ones listed below.  No Brussels sprouts but you’ve got potatoes?  Try it! 1 pound medium carrots, peeled, halved lengthwise, then crosswise 1 […]

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Carrot, Cucumber and Onion Salad

August 18, 2012by jazzkj

4 cucumbers  peeled, leaving stripes of skin, and sliced thin (about 6 cups) 1 cup coarsely shredded carrot 1 cup paper-thin slices red onion (or sweet white onion such as this […]

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Spicy No-Mayo Coleslaw

October 16, 2011by jazzkj

This is my standard winter salad.  I store both cabbage and carrots in plastic bags in our fridge and they stay crisp and firm for months.  The bright purple of […]

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Roasted Root Vegetables with Rosemary

October 31, 2010by jazzkj Leave a comment

Quantities and vegetables are very flexible.  Ate up all the carrots?  Skip them!  No rosemary or garlic?  Do it anyways, it’ll still be delicious! Potatoes, unpeeled, scrubbed, cut into 1-inch […]

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Recipes

Minestrone

October 31, 2009by jazzkj

This is our favorite version of this soup, and perfect to make in the fall when we have lots of carrots! 2/3 cup olive oil 1-1/2 pound carrots, cut into 1/3-inch […]

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Recipes

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