Monday, September 29, 2008

Now that's a daucus carota!

I just can't get enough of these bad boy carrots!

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- (horn), due to its horny shape) is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

This lovely pumpkin soup, Crema de Zucca, sadly contains no carrots, but it could be garnished with some bright fresh shreds & it is from a great website, "The Jew and the Carrot."


Neve Black said...

Hi Kirsten,
I can see a story brewing from your recent carrot images...those are fantastic!

Kirsten Monroe said...

I know, me too! The woody roots of a carrot story are sprouting....hopefully something exciting will happen.

Donna said...

I recently ran into a similar carrot, with longer thinner legs and a similarly long, thin member. I'm wondering if this is some sort of message from the Creator--her wacky sense of humor showing its hand in a vegetal form?

I have a great and simple carrot soup recipe, btw....

Kirsten Monroe said...

I actually had a carrot dream last night. Nothing too raunchy, but there is definitely some strange veggie mojo going on in the universe right now.

Donna, could you send your carrot soup recipe? And would you mind if I post it -- with credit to you of course!

Donna said...

Here's the recipe, it's simple, but if you have good carrots, quite tasty:

Carrot Dill Soup

8 servings

2T butter or extra virgin olive oil
2 onions, sliced
2 lbs carrots, peeled and sliced, preferably sweet, fresh ones from the farmer’s market
6 1/2 cups or more chicken broth
2 T Arborio or medium grain rice
2 T chopped fresh dill

Melt butter in stock pot over medium high heat. Add onions and sauté until translucent, 5-10 minutes. Stir in carrots, add stock and rice. Bring to a boil. Reduce heat to low and simmer uncovered until vegetables are tender, about 35 minutes. Puree soup with wand blender, stir in dill. Season with salt and pepper.

Kirsten Monroe said...

That looks so delicious. Thank you Donna! I'm thinking it would go really well with cedar plank grilled salmon and a nice Oregon pinot. In fact, one of my favorite wineries out here is Torii Mor, which features a gorgeous Japanese garden at its tasting room up in the hills. We'll pop the cork on a Torii in honor of you Donna!