Like many farmstead chef , we ’re plowing through our root - cellared produce : beets , potatoes , wintertime squash and carrot . If you’re able to get the temperature and humidity level rightfield , it ’s awesome how long sealed harvest can last . We ’ve turned our few remain pumpkin vine intochocolate - chip spiciness muffinsand our butternut tree and carnival squash into toothsome side dishes .
During the long winter months , however , we seek to score the road , learn something new and explore a different part of the farming residential area — ideally in warmer mood , if we can swing it . Lisa just wind up up at the National Farmers Union ’s Women ’s Conference held in Clearwater , Fla. , which included a sojourn toKeel and Curley Winerythat specializes in blueberry wine-colored . Along the way , we visited a bakery and were inspired by their Paleo brownies ( made with dates)—we look forward to experiment with our own Paleo adust goods in the months to come .
Our winter excursions may be improper , but we ’re not the only farmers who take advantage of wintertime downtime to get off - farm . We ’ve recently been inspired by Stacey Givens , an urban granger and chef who just returned from a 10 - 24-hour interval food- and land - cheer trip to Shiga , Japan , where she prepare a meal for her Japanese guests , admit famous chef Darren Damonte .
In 2009 , Givens ground theSide Yard Farm and Kitchenin Portland , Ore. , provide restaurant with local , constitutive produce , as well as dishing up hyper - local cuisine to diners at come - to - plate brunches . The meal are served either on the farm or at various location connected to her urban farm - to - table catering troupe and “ nomadic supper nightclub . ” Her meals are anything if not fresh , so of path we turned to her to serve us blaze through the remainder of our winter vegetables .
At her Nipponese dinner , Givens swear out up couch iron - grilled Spanish mackerel with burnt cauliflower , a lemongrass oil yoghourt , a side of pickled cilantro seed from Side Yard Farm , and beer - glaze over carrots , the recipe of which she shared below . The beer - glaze carrots work great as an starter or attractive side dish , and her secret consist in the beer she uses for the glaze .
“ Urban Farmhouse Ale by The Commons Brewery is one of my favourite beer to imbibe and employ for preparation , not just in this dish , but it works well in braised pork mantrap and marinade , ” she say . “ The glaze has a flowered olfactory organ , a soft underlying hoppy bitterness , and sugared notes of pep with a hint of spice . ”
For your own local spin , try the formula out with one of your locally brewed beer .
Recipe: Beer Glazed Carrots
Courtesy Chef Stacey Givens
Yield: about 5 servings
Ingredients
Preparation
Bring a grass of salt water to moil . Blanch carrots until just tender .
In a shallow saucepan , remaining ingredients . Bring to a boil , then reduce to a simmer . Cook until liquid has reduced by half , about 15 minute . predilection and time of year consequently with saltiness and pepper .
Toss blanched baby Daucus carota sativa in glaze and serve up .
