Meet my Favourite Farmer

A few years ago I was at a farm market,  there were some fresh and lovely colourful carrots that I had never seen before. Coming from a tiny Island, I couldn’t get my head around how the carrots were of different colours. I fell in love right away.

My only regret is that I didn’t buy any that day. I must have been broke!  Also intriguing was the name Heirloom.  Never came across that name either. I first thought it was the farmer’s name.  You can laugh at me now.  Only recently,  I was praising the farmer when I saw Heirloom tomatoes in a different market.  Forgive me for my ignorance  (my husband used to call me Pocahontas). I even pronounce it  ”HUHH like HAIR LOOM.”

Thankfully, at least now I know that it’s NOT some farmer’s name!!  And I would buy it anytime I see.  Fallon and Byrne, is one place you can be sure to get it.

About the recipe

It takes as little time as you can imagine. If you are someone who prefers the raw texture of carrots than slightly cooked then only cook the onion, tomatoes and the ginger garlic.  Then,  mix the carrots with the onion and tomato mixture. Use any type of carrot you prefer or swap it for courgette, sweet potatoes or pumpkins. Adding the seeds at the end is almost a must for crunch.  Serve it with a fried egg on top or add some mushrooms when cooking the onions. I hope you give it a try.  Plus before you rant about you will be hungry because of the lack of ”wheat or carb” in this meal, I’d like to tell you that you won’t! Bulk it with the protein and the seeds and it’s actually quite satisfying. To me, it was anyway!

Adding the seeds at the end is almost a must for crunch.  Serve it with a fried egg on top or add some mushrooms when cooking the onions. I hope you give it a try.  Plus before you rant about how you will be hungry because of the lack of ”wheat or carb” in this meal, I’d like to tell you that you won’t!

Bulk it with the protein and the seeds and it’s actually quite satisfying. To me, it was anyway!

Print

Yum

Purple Carrot Asian Style Noodle Salad| Heirloom Carrots

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2

Ingredients

• 2 purple Carrots
• 2 yellow carrots
• 1/2 white onion
• 1 tomato
• 1 clove of garlic (crushed)
• 1 inch of ginger (grated)
• 1 tea spoon of coconut oil
• 1 table spoon of tamari sauce (liquid amino or organic soy sauce can be used instead)
• 1 tea spoon of organic fish sauce
• 1 spring onion
• Handful of coriander or parsley
• 1/4 cup of sunflower or sesame seeds

Instructions

1. Heat a skillet with the coconut oil. Add the onion and tomatoes to cook and reduce. Add the ginger, garlic, fish sauce and liquid amino. Stir, then add the carrots and cook for about 5 minutes or less. The carrots should still be crunchy and al dente. Take the pan from the heat. Add the seeds and the herbs and mix well. Transfer the noodles immediately to 2 plates to prevent further heat from the pan.
2. Serve with any protein of choice.
3. Check out My two favorite Inspiralizer I use to make the veggie noodles : Inspiralizer with 5 different Blades or a simple Vegetable Peeler that can also make veggie noodles

Notes

This salad can be eaten raw, to do so simply take the pan off the heat and mix the carrots and serve. Do not cook the carrots.

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All About Heirloom

This site says it all :

Heirloom plant species are vegetables, flowers, and fruits grown from seeds that are passed down from generation to generation, says Barbara Richardson, horticulturist with the National Gardening Association. Heirloom seeds are open-pollinated, meaning they rely on natural pollination from insects or the wind.

Generally, heirloom plants are grown on a small scale using traditional techniques, and are raised from seeds that are at least 50 years old. Over time, growers save the seeds of their best plants—whether those are the most vigorous, disease resistant, flavorful, or beautiful.

With unique shapes, sizes, and colors, heirloom plants often look different from commercial hybrids, which make up the bulk of supermarket fruits and vegetables. Unlike heirlooms, these hybrids are bred to produce uniform-looking and -tasting, high-yield crops at low cost. Most seeds from hybrids are sterile and cannot be passed down. Heirlooms have become increasingly popular as organizations like Slow Food and Seed Savers Exchange continue to promote the genetic diversity of plant species. You’re likely to find heirloom tomatoes, melons, carrots, potatoes, and more at local farmers’ markets and many grocery stores. Article Sourced : Chowhound