article Veggies

Whew! These summer months keep us extra busy at Kakadoodle... and we love it! From the farmer's markets to the farm bounties, we are meeting new faces and new veggies each week. If you haven't browsed the Veggie section of our website in awhile, be sure to see what new crops we have added. You'll find lush Heirloom tomatoes, red knob onions, organic zucchini and much more!

PROUDCT HIGHLIGHT: Carrots

Carrots are an excellent source of essential vitamins and minerals, such as vitamin A, vitamin K, vitamin C, potassium, and fiber. These nutrients support various bodily functions, including vision, immune function, and skin health. Additionally, organic carrots are rich in antioxidants, particularly beta-carotene, which helps protect cells from damage caused by free radicals, reducing the risk of chronic diseases like heart disease and cancer. The fiber content aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.

Here are 10 ways enjoy the taste and nutrients of carrots:

1. Raw: Enjoy them fresh and crunchy as a snack, sliced into sticks or rounds.
2. Juiced: Make fresh carrot juice or add them to vegetable and fruit juice blends.
3. Salads: Grate or chop them into salads for added crunch and color.
4. Cooked: Steam, boil, or roast carrots as a side dish or part of a main meal.
5. Soups and Stews: Add them to soups, stews, and broths for flavor and nutrients.
6. Stir-Fries: Slice or julienne them into stir-fries with other vegetables and proteins.
7. Baked Goods: Incorporate them into baked goods like carrot cake, muffins, and bread.
8. Pureed: Blend them into purees or baby food.
9. Pickled: Pickle them for a tangy and crunchy addition to meals.
10. Smoothies: Blend them into smoothies with fruits and other vegetables for a nutritious drink.

FEATURED RECIPE: Garlic Herb Roasted Potatoes Carrots and Green Beans

Recipe and photo from Cooking Classy

• 1 lb. Yukon Gold potatoes, halved and larger ones quartered
• 1 lb. carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
• 3 Tbsp olive oil, divided
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• Salt and freshly ground black pepper
• 12 oz. green beans, ends trimmed, halved
• 1 1/2 Tbsp minced garlic (4 cloves)

1. Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.
2. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
3. Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.
4. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.

SOMETHING EXTRA

You know we love our flowers just as much as our foods 💛 As Kakadoodle focuses on local foods, we also spend time on our own farm planning, cultivating and styling beautiful varieties of seasonal flowers. We always love this time of year when the sunflowers bloom and brighten up our indoor spaces! These beauties are now available to order in your next delivery.