During the summer months I often write about getting my ingredients and inspiration from my local farmers market in Malvern, PA. I am grateful that with all that’s going on with COVID-19 that this summer is no different.
Growing Roots Farmers Markets are entirely outdoor markets that operate all year round – although not as frequently during the colder months. Downingtown, Eagleview, Devon, West Reading and Malvern all have a market. With isolating at home in full swing this past spring in Pennsylvania, Lisa O’Neill, the founder and brainchild behind this growing group of farmers markets, worked with her producers to move from the traditional model of a stand with products to pre-ordering and arriving at an assigned time to safely pick up. This has been a big undertaking both from an organizational and technological standpoint. Many farmers and vendors barely had websites, let alone ones from which you could order.
For the last few months I’ve looked forward to my weekly email letting me know I can now place my order. While I really like the old experience of going to market to see what’s there while enjoying some nice conversations or running into someone I know, the planner in me likes that I know what I am getting early in the week. This helps me to put together my list for what I need to get at Wegmans and the butcher. It’s become my COVID-19 routine. It’s worth noting that many vendors now have some inventory that they sell on market day, too.
Last week I had selected one of B & H Organic Produce’s ‘Cream of the Crop’ bags which came with a variety of yummy veggies including a small bunch of carrots. I decided to roast these carrots with some garlic and fresh thyme sprigs from my garden and turn it into spread. Once the carrots cooled, I mixed them with some feta and olive oil in a food processor until smooth. The tanginess of the feta complements the bit of sweetness from the carrots. If you don’t have feta, goat cheese would work well, too. Even though the garlic is roasted, it is still pretty strong, so don’t use too much. I served this with crackers, but it also would be good as part of a crudité platter.
| Roasted Carrot-Feta Spread | Print |
- 12 ounces carrots, peeled and cut into 3” inch pieces
- 2 medium garlic cloves
- 6 sprigs of fresh thyme
- 2 tablespoons extra virgin olive oil, divided
- 4 ounces feta cheese
- Sea salt and freshly ground pepper pepper
- For serving: sliced bread or crackers
- Preheat oven to 425°F.
- Place carrots, garlic and thyme sprigs (you don’t need to remove the leaves) in a medium bowl. Toss with 1 tablespoon of olive oil and sea salt and pepper.
- Spread onto a baking sheet.
- Roast for 40 to 45 minutes or until very tender. Let cool.
- Place cooled carrot mixture (remove thyme leaves from stems) into the bowl of a food processor and add feta cheese and additional tablespoon of olive oil. Process until smooth. Add a bit more olive oil if needed. Season with sea salt and pepper.
- Transfer to a bowl and refrigerate. Remove from the refrigerator about 30 minutes before serving.
- (If you have time I recommend making it a day in advance so the flavors can meld.)
- Serve with sliced bread or crackers.
Would you put peas in this as well or are the carrots enough to give it the right “hummus texture”? This is a great option for low FODMAP because I’m missing hummus (I can’t do legumes on low FODMAP). Thank you!
Marty – This recipe is definitely more like a spread than hummus – mostly due to the cheese. But I do have a Carrot Hummus recipe that is legume-free. I’d start with that one as I think it’s more what you’re looking for.