Com'mon Baby Carrots
As locavore foodies, it is sometimes REALLY hard to wait until something is available locally.
Especially if that something is carrots. After all, carrots are featured in so many delicious dishes, are tasty raw, and are healthy to eat.
Now I will admit to buying a few bags of carrots since we ran out of our home stash in early March, but these were acts of desperation tainted with regret.
And while early season carrots are nowhere near as sweet as their cool-season, fall counterparts, they still deliver that carroty goodness, and that's more than good enough for me.
So what's the best thing to do with mini carrots?
Eat them in an uncomplicated yet sophisticated fashion, perhaps with one pinky finger floating in the air, nibbling with an aristocratic air about you.
And if you want to honour them even further, make an amazing creamy basil dip to pair using, say, the basil you received last week, or the plant basil you will receive this week.
While you are at it, why not dip the radishes and kohlrabi too?
Because hot summer days need simple pleasures like crudités featuring carrots, basil and fresh, crunchy brassicas.