Recipe submitted by Jessica Glaspey. This dish is nice because it isn’t too sweet and the nuts add a lovely crunch.
Yields: 10 servings
1 T. olive oil
6 cups carrots
1 t. fresh ginger, minced
1 cup brown sugar, packed
1 ½ cup toasted pecan halves
1. Peel carrots and slice 1/4”, diagonally.
2. Heat oil in a nonstick frying pan over med-high heat. Add carrots and cover till carrots are almost tender.
3. Add brown sugar, ginger, and pecan. Stir and cook until brown sugar has ‘melted’ and is no longer granular.
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The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!