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Parisian Carrots
Parisian Carrots grown in California

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Bulk Deliveries to the Bay Area

Carrot Storage: keep carrots in plastic in the fridge. Remove greens as soon as you get home and toss or feed the bunny. the greens slowly take sugars and energy of the root of the carrot.

Carrot tip: If the texture of cooked carrots doens't work for you, try grating them into soup/stew etc.

Glazed Carrots With Pistachios and Thyme
Serves 4

1 lb. carrots, peeled and cut into ½" slices on the bias Salt and pepper
1/4 cup unsalted butter
1/4 cup brown sugar
1/3 cup pistachios, shelled and unsalted and toasted in the oven (10 min. at 350º F)
1 teaspoon fresh thyme, picked from stems.

Cook carrots uncovered in 2" of boiling water about 15 minutes, or until tender. Drain and season with salt and pepper. Melt butter in skillet. over medium heat, stir in brown sugar and cook until sugar is dissolved, stirring occasionally. Add cooked carrots. Cook slowly until well glazed. Toss with roasted pistachios. Garnish with fresh thyme and serve.

Carrot Yogurt Soup adapted from Sunset’s Make-Ahead Cookbook

2 T cooking oil
1 large leek or onion, chopped (leek should be cut in half, cleaned and then white and light green parts chopped. The dark green parts can be tossed or used to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium carrots, scrubbed and sliced, (peeled if you like)
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts

Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced (15 to 20 minutes)

Blend with immersion blender, food processor or regular blender with 3/4 cup of the yogurt until pureed. Season to taste with S and P and cayenne (use sparingly!). Let cool; cover and refrigerate for up to 1 day or freeze for up for 4 months.) Thaw overnight or defrost in microwave.

To serve: Serve at room temperature or hot. Garnish with peanuts, yogurt, and if you like carrot curls you can make by using a vegetable peeler and ‘peeling’ long carrot curls from a carrot. Put these curls in a small bowl of ice water to help them stay curly and crunchy before you serve them in the soup.

Carrot Soufflé submitted by Kris K.

2 lbs of carrots cut
1/4 cup sugar
2 TBS flour
1 1/2 tsp baking powder
1/2 tsp vanilla
3 large eggs
1/4 cup butter, softened

Place carrots in salted water in saucepan. Bring to a boil, then reduce heat and cook for 30 minutes until tender. Drain. Puree carrots with 1/4 cup sugar, flour, baking powder, and vanilla in food processor. Add 3 eggs, intermittently, blend after adding each egg. Add butter and mix thoroughly. Lightly grease 1 ½ quart soufflé dish. Bake at 425 degrees for 45 minutes. Serve immediately. Enjoy!!

Julia's Quinoa Salad: an All Purpose Recipe

(a quinoa plug: it's a whole grain that's fairly high in protein. My family is always a bit lacking in protein, so I often look for places I can add more. -julia) I start by taking one package (or one pound) of quinoa from Trader Joes: I dump it in the rice cooker, and add water (1 part quinoa to two parts
water.) Cook as you would rice. In my rice cooker, the quinoa acts a little differently and spouts wildly so I drape a tea towel over it so the counter doesn't get so messy. this may not be a problem in your kitchen with your rice cooker. you can of course also cook the quinoa as the package directs with other methods.

I let the cooked quinoa cool off and then put it in a big bowl. Now the sky is the limit for what to add to it to make it into a 'salad'. What I put in last night: olive oil and lemon juice, diced avocado, sliced kalamata (pitted of course) olives, chopped onions, chopped basil, grated parmesan cheese, diced cooked beets, grated raw carrots. And S & P.

I now have a healthy, high fiber, decent protein lunch/dinner/breakfast (I like savory breakfasts!) that's filled with vegetables. I also used up some odds and ends in the fridge: 1/3 jar olives, 3 carrots, half a bunch of basil (Ok, that was on the counter), 3 small onions, etc.

Other addtions? any leftover cooked meat, chopped, smoked salmon, other herbs, pesto, just look in YOUR fridge! oh: you can use brown rice, white rice, couscous, etc. instead of the quinoa.

Carrot Mint Salad
I love mint. I love carrots. Here's the result of another Tour du Fridge. This was actually at a restaurant I worked at.
- Chef Andrew Cohen

1 lb. Carrots
2 T lemon juice
4 T fruity olive oil
1/2 shallot, minced
A pinch each of powdered cumin and caraway or A largish pinch of ras el hanout
2 T fresh mint, minced

Peel the carrots and use a mandolin to shred medium, or use a grater and grate the carrots coarse. If carrots are tender, proceed. If not, quickly blanch the carrots just long enough to render them tender, then plunge in ice water to stop the cooking and refresh the carrots.

Make dressing; add the spices to the lemon juice, along with the shallot. Allow the flavors to bloom for a few minutes. Whisk in the olive oil. Toss carrots with the dressing. Add the mint just before service. If you wanted something a little creamier, you could add in a little plain yogurt to the dressing.

Carote all Giudia
Braised Carrots, Jewish Style
Adapted from Cucina Ebraica by Joyce Goldstein

Serves 4

¼ cup olive oil or rendered goose or duck fat
1.5 pounds carrots, any color, peeled and thinly sliced
¼ cup water
6 Tablespoons raisins, plumped in water or sweet wine
3 Tablespoons pine nuts, toasted
S & P to taste
Dash of vinegar or sugar to taste, optional

Warm the oil (or fat) in a sauté pan over medium heat. Add the carrots and saute until well coated with fat, 5-8 minutes. Add the water and cover the pan. Reduce the heat to very low and simmer until the carrots are tender, about 20 minutes.

Add the raisins with their liquid, and the pine nuts. Season with S & P. Add a little vinegar or sugar, or both. Serve warm or at room temperature.

Chocolate Chip Carrot Cake adapted from Recipes from a Kitchen Garden by Shepherd & Raboff

1 cup butter, softened
2 cups sugar
3 eggs
2 ½ cups flour (I use half whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
2 Tablespoons cocoa powder
½ cup water
1 Tablespoon vanilla
2 cups shredded carrots
¾ cup chopped nuts
¾ cup chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. (I use my standing mixer for this recipe!) Add eggs one at a time, beating well after each addition. Sift dry ingredients together. (if using whole wheat flour mix thoroughly but don't sift); add to creamed mixture alternately with water and vanilla. Fold in carrots, nuts, and chips. Pour/smooth into greased and floured 9x13 inch pan. Bake for 45 minutes. Cool and top with dusted powdered sugar or a citrus glaze or a cream cheese frosting.

Dill Carrot Salad

I enjoy making up some dinner items: sides or a main, ahead of time. This fits the bill. And 3 of the 4 of us only like carrots raw, so cooked carrots are out unless I'm cooking only for myself. -julia

1 bunch carrots, scrubbed and grated
1/2 bunch dill, chopped
3-8 spring onions, chopped
yogurt on it's own or mixed with a bit of sour cream or creme fraiche
splash of vinegar
S & P to taste

Mix all ingredients, then get creative. A bit of mustard, a few raisins, a few toasted nuts, some other grated vegetables, you get the picture. Make this your own dish. Also: you can use a vinaigrette or yummy olive oil instead of the yogurt.

Natalie's Gingered Baked Carrots

I noticed you have carrots again, here's a recipe: I first sliced the carrots and turnips and roasted them in a glass baking dish with a little bit of butter at about 400 degrees. After 10 minutes in the oven, I sprinkled fresh chopped ginger, soy sauce, and sesame oil over the veggies, added a little bit of water to the pan, and kept them in the oven for another 15 minutes.
When I took them out, I sprinkled them with chopped herbs from the CSA box. They were very tasty and very easy to prepare! -Natalie S.


2 lbs.
1 tbsp.
1 clove
1/4 tsp.
1 tsp.
3/4 cup
2 tbsp.
2 tbsp.
lemon juice
olive oil
red wine vinegar
chopped cilantro

Peel carrots and cut into julienne -- quick work with a Japanese mandolin. Mash the garlic clove with the salt, mix it with the vinegar, lemon juice, and cayenne. Whisk in the olive oil. Taste for seasoning and add more acid, salt or cayenne if needed. Toss with the carrots and cilantro.


For soup:

1 medium
2 tbsp.
2 to 3 lg.
1/2 tsp.
1/2 tsp.
2 cups
onion, chopped (about 3/4 cup)
unsalted butter
carrots, sliced thin (about 1 3/4 cups)
ground cumin
salt or to taste

For pecans

2 tbsp.
1 tsp.
pecans, chopped coarse
unsalted butter

Preheat oven to 350F.

Make soup:
In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.

Prepare pecans while carrot soup is simmering. On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a and salt to taste.

In a blender puree soup until smooth. Divide soup between 2 soup bowls and top with pecans.

Gourmet, January 1997


1/2 lb.
1 tbsp.
1 tbsp.
1 tsp.

carrots (3-4)
soy sauce
mirin (sweet rice wine)
superfine sugar (brown sugar is good, too)
sesame oil
toasted sesame seeds (optional)

Peel the carrots and cut into matchsticks.  Mix soy sauce, mirin and sugar, stirring until the sugar has dissolved.  Heat a small amount of sesame oil in a frying pan.  Add carrots and stir-fry for 2 mins.  Add mirin mixture and stir fry over medium heat until liquid has almost all evaporated.  Divide among 4 small dishes. Sprinkle toasted sesame seeds over top, and serve.

Japanese Vegetarian Cooking, Patricia Richfield

Carrot Milkshake

3 to 4 carrots
1/4 cup brown sugar or 1/8 cup honey
Assorted spices, as for pumpkin pie
Pinch of salt
1 cup vanilla or plain yogurt
1 cup milk or soy milk

Wash unpeeled carrots thoroughly. Cut into 1-inch chunks, place in a saucepan and steam until soft. Mash with a potato masher or puree in a blender or food processer. Add all ingredients to a blender or processor and blend well. Chill before serving.


2 lbs.
6 tbsp.
3 tbsp.
3 tbsp.
2 tbsp.
2 cloves
2 tbsp.
carrots, each cut into 2-inch-long pieces, then quartered lengthwise
fresh lemon juice
olive oil
ground cumin
garlic, pressed
minced fresh cilantro

Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)

Bon Appetit,  October 1995


2 tbsp.
2 lbs.
2 lg.
1 tbsp.
3 1/2 tsp.
1/2 tsp.
6 1/2 cups
8 tbsp.
2 tbsp.
2 tbsp.
2 tsp.
olive oil
carrots, peeled, chopped (about 5 cups)
leeks (white and pale green parts only), chopped (about 2 cups)
chopped garlic
ground cumin
dried crushed red pepper
(or more) canned low-salt chicken broth
sour cream
fresh lime juice
chopped fresh cilantro
grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saute until leeks begin to soften but not brown, about 5 minutes. Add garlic; saute 1 minute. Add cumin and crushed red pepper; saute 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

Bon Appetit, August 1998


4 tsp.
1/2 cup
10 cups
3 cups
1/2 cup
1/2 cup
white-wine vinegar
olive oil
loosely packed bite-size pieces of leaf lettuce, rinsed and spun dry
arugula, course stems discarded and the leaves rinsed and spun dry
coarsely grated carrot
julienne strips of yellow bell pepper

In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well.

Gourmet, April 1990


2 lbs.
1/4 cup
4 tsp.

carrots, peeled and-diagonally sliced ( 1/4" thick)
unsalted butter
freshly grated orange rind
cardamom pods, hulled and seeds pounded in a mortar (or 1/2-1 tsp. ground cardamom)
salt to taste

Steam carrots for 5 to 7 minutes or just until tender. Melt butter; add grated orange rind and cardamom. Toss carrots in butter mixture.  Add salt to taste. Place in serving dish.  May be prepared ahead and reheated over low heat. 

Good Friends Cookbook


1/2 cup
2 tbsp.
1 tbsp.
1 tsp.

brown sugar
cider vinegar
Salt and pepper to taste

Peel and slice the carrots into thin rounds or coins. Place them in a medium-size frying pan with the water.  Cover and cook over medium-high heat for 6 to 7  minutes, or until the water has nearly evaporated and the carrots are soft. Uncover and add the sugar, butter, and cider vinegar. Turn up the heat and saute, stirring for 2 to 3 minutes. A copper-colored glaze  will form over the carrots. Season with salt and pepper.

Disney's Family Cookbook


1 tbsp.
1 cup
1/4 tsp.
1 tsp.
carrots; large
dark beer; any brand 

Peel and slice carrots into long, thin slices.  Melt butter in medium-size frypan; add beer and carrots.  Cook slowly until tender, stirring frequently. Stir in salt and sugar.  Cook for another 2 minutes and serve hot. Yield: 4 servings



Grate carrots and saute them lightly in the tiniest bit of butter and sprinkle with ground nutmeg. Delicious!


4 medium
1 tbsp.
1/8 tsp.
2 tbsp.
1 tsp.

fresh lime juice
finely grated fresh lime zest
finely chopped fresh cilantro leaves
vegetable oil
fresh cilantro sprigs

Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.


Peel baby carrots, leaving 1/4 inch of stem attached. Cut them in half lengthwise and boil until tender in salted water with a crushed clove of garlic. Drain and cool to room temperature. Toss them with a little ground cumin, paprika, and salt, and a pinch each of cinnamon and cayenne. Toss together with lemon juice, olive oil and chopped parsley,and set aside to marinate for at least an hour before serving.

Chez Panisse Vegetables, Alice Waters


Slice white carrots thin into coins.  Cook on highish heat with garlic in a bit of oil or butter for a few minutes.  Add a dash of honey or sugar if a sweetness is desired.

Carrot Cake

Sift together:

2 C flour
2 tsp baking soda
1 1/4 tsp salt
2 tsp cinnamon.

Mix well together:

4 eggs
2 C sugar
1 C oil, or melted butter.

Add to liquid mixture (beat well after each addition):

2 C grated carrots
2 C crushed pineapple (well drained)
1 C walnuts, or fresh coconut and or 1 C chocolate chips.

Add sifted dry ingredients. Mix well. Pour into greased and floured 9x13-inch pan. Bake at 350 F for 40 minutes.

Chinese Noodle and Carrot Salad

4 servings

6 medium carrots
9oz linguine style pasta
3 tablespoons soya sauce
3 tablespoons sesame oil
2 tablespoons grated pared ginger root
2 tablespoons crushed garlic
2 tablespoons sugar
2 tablespoons toasted sesame seeds
8oz water chestnuts (drained, sliced)
2 medium onions (sliced)
1 teaspoon hot chili oil

Trim and pare carrots, cut into thin, long diagonal slices. Add carrots to 2 pints of boiling water, return to boil and simmer for 5 minutes until tender. Drain and flush with warm water. Bring 2 further pints of water to boil in kettle. Cut bundle of noodles once or twice across to shorten. Slip noodles into boiling water and simmer for 2 minutes. Drain and rinse. In bottom of a salad bowl combine soya sauce, sesame oil, garlic, sugar and sesame seeds. Mix to blend then add carrots, noodles, water chestnuts and onion. Toss well and add chili oil to taste. Cover salad and chill at least 4 hours to let flavors develop.

Curried Carrot Dip

3oz finely grated fresh carrots
1 pint light sour cream
2 tbsp apricot preserves
1 tbsp dijon mustard
4 tsp curry powder
1/2 to l tsp bottled crumbled red chilli flakes

Carrot sticks, celery, red pepper sticks.

Mix sour cream, carrots, apricot preserves, mustard, curry powder and chilli flakes. Serve with vegetable dippers. Makes 1-2 pints.


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