Raised on her family's farms and imbued with the shrewd kitchen wisdom of her Southern grandmothers, it's no surprise that Inspired Eating's Lisa Turner embraced a deep respect for food and the land at an early age. In her column, Farm Food, Lisa celebrates the clean, simple beauty of food pulled straight from the ground.

This week: Lisa digs up her heirloom carrots with a fervor typically reserved for buried treasure.

Photo by Sarah Shatz

- Lisa

Celebrating Carrots

Last spring, a friend returned from a trip to Paris with several packets of heirloom carrot seeds; she knew I'd enjoy them more than pricey perfume or a snow globe of the Eiffel Tower (and they must have been easier to pack). We planted them and, as we usually do with carrots, forgot about them once the big, glossy leaves of chard started bursting forth. Then more greens came, then beans, then tomatoes and berries and zucchini...and before we knew it, we were harvesting pumpkins. I dug up some carrots then, and they were spectacular in their sweetness and brilliant color. 

But then the snow came, and the holidays, and once again we forgot about them. Until last week, when, armed with a spade and big wicker basket, I dug up another dozen, and wondered why I'd waited so long. Some of the carrots were purple, yellow, and red -- the colors carrots were for years before selective breeding rendered them the uniform orange we now know. I was instantly smitten. Apparently, I'm not alone: the World Carrot Museum hosts a site for carrot lovers that includes fascinating carrot history and trivia (apparently, researchers found that you can make carrots grow faster when you send them love, which makes sense to me). And International Carrot Day is celebrated every April 4. I especially enjoy the pointy orange costumes the carrot lovers wear on that site.

Even if you're not so committed in your relationship with carrots, you'll do well to include more of them in your diet. They're rich in vitamins, minerals, and both alpha and beta carotene (antioxidants that protect against heart disease and cancer), and they contain a compound called falcarinol that reduces the risk of colon cancer. You can have your own version of a carrot celebration with these party-worthy recipes; the costumes are optional.

Carrot-Chipotle Soup with Carrot Top and Cilantro Pesto

This simple soup gains appeal from the resourceful pesto that uses carrot tops. If you can't find carrots with their tops still attached, you can substitute parsley, and if pine nuts are too pricey, use walnuts or macadamias. Even pepitas will do in a pinch, but you'll lose the rich flavor. Add a bit of crème fraîche to the soup while you're puréeing it for a creamier texture, if you'd like.

Serves 4

1 pound carrots with tops
2 tablespoons coconut oil
1 small onion, chopped
3 garlic cloves, minced
1/2 to 1 teaspoon cumin
3 cups homemade or high-quality stock, plus more if needed
1 small chipotle pepper, seeded and chopped
1/2 cup chopped cilantro
1/4 cup toasted pine nuts
1/4 cup olive oil
Crème fraîche, for garnish (optional)

See the full recipe (and save and print it) here.

Heirloom Carrot Salad with Currants and Orange Blossom Water

This variation on Moroccan carrot salad uses raw carrots cut into long, thin ribbons instead of grated, for a more appealing texture. I've added currants for sweetness, but you can use finely chopped dates for a more traditional approach.

Serves 4

1 pound heirloom carrots in different colors, scrubbed well
1/4 cup extra-virgin olive oil
2 tablespoon lemon juice
2 tablespoons orange juice
2 tablespoons minced flat-leaf parsley
1/4 cup minced fresh mint
1/4 to 1/2 teaspoon orange blossom water
2 tablespoons dried currants
Chopped toasted almonds, for garnish

See the full recipe (and save and print it) here.

Cumin-Roasted Baby Carrots

This recipe works best with very slim baby carrots; use those that are about as big around as your pinky finger, or halve thicker ones lengthwise. To ensure consistent cooking, make sure all the carrots are of similar size. You can also add a couple parsnips, cut into finger-thick slices. Serve them hot, tossed with minced fresh herbs (cilantro, parsley, and tarragon are nice). 

Serves 4

1 pound baby carrots
2 tablespoons olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon black pepper
2 teaspoons cumin seeds

See the full recipe (and save and print it) here.

Like this post? See Lisa's previous topic: The Humble Potato.

Lisa is a food writer, cooking instructor, nutrition consultant, and Psychology of Eating coach in Boulder. She's written five books and hundreds of recipes and articles for national and local magazines; developed the Inspired Eats iPhone app; and co-founded Boulder Soup Works. In her consulting business, Inspired Eating, she works with individual clients, groups, and corporations to help them create healthy eating patterns.