All those local winter carrots that you see piled up at farmers markets are still packed with flavor. They are part of the group that farmers call storage crops, such as potatoes and onions, and those five pound bags are a pretty good deal. I tend to buy them loose from the box so I can mix up the colors of orange, red and various shades of yellow.
Carrots at the farmers market (Brunswick Winter Market and Portland Winter Market)
One of my favorite dishes using carrots is what I call winter carrot soup. It can be served as an elegant first course or at any kind of dinner menu. It only requires onions, carrots and a good stock. It’s further enriched with heavy cream and has an unusual spice component of star anise, which gives it an exotic flavor.
