BOATWORKS MALL ON THURSDAYS 8AM-1PM

Weekly Update

Welcome to the very 7th edition of the Tahoe City Farmers Market Weekly Newsletter! We are so excited to bring the farm-fresh goodness directly to your inbox every week.

Natural Trading Company, Bringing an abundant variety of fruits and vegetables grown just down the hill in the foothill town of Newcastle, CA. Fruits include Hachiya and Fuyu Persimmons. Also, it is the last of the Pommegranites, so stock up for Thanksgiving because these beautiful fruits will last up to 2 months refrigerated.

Salad greens, Kales and Spicy Greens are in abundance and they help to keep your immunity up. NTC has the biggest variety of root vegetables right now. Perfect for making soups, roasting or just eating raw. Not sure if you like these roots, you can sample most varieties at their stand.

• Carrots

• Rutabagas

• Hakauri and Scarlett Queen Turnips

• Red and Gold Beets

• Daikon and Watermelon Radish

• Red and Yukon Gold Potatoes

Come say Hi to farmer Alex and our Tahoe City local Tracy at the Natural Trading Company stand, they will help you pick out the produce you need for your family.

VENDER ALERT..THIS IS THE LAST WEEK FOR BAKER AND THE CAKEMAKER! SO STOCK UP ON SOURDOUGH FOR YOUR FREEZER. WE’RE THANKFUL THEY CAME TO BOATWORKS THIS YEAR!

DIRECTLY HARVESTED FROM NEWCASTLE, CA, WE HAVE MANDARINS AND MEYER LEMONS FROM SIDEHILL CITRUS!

Carrot and Ginger Coconut Milk Soup

Prep time: 60 minutes
Yield: 6 cups

INGREDIENTS:

• 1. 2 pounds carrots

  2. 3 tablespoons extra-virgin olive oil, divided

  3. ¾ teaspoon fine sea salt, divided, to taste

  4. 1 medium yellow onion, chopped

  5. 2 cloves garlic, pressed or minced

  6. 3 tablespoons of ginger, minced

  7. ½ teaspoon ground coriander

  8. ¼ teaspoon ground cumin

  9. 4 cups vegetable broth (or water)

  10. 2 cups water

  11. 15 oz can of Coconut Milk

  12. 1 to 2 tablespoons unsalted butter, to taste

  13. 1 ½ teaspoons lemon juice, to taste

  14. Freshly ground black pepper, to taste

PREPARATION:

1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

2. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part.

3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.

4. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 20 to 30 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 20 minutes, but regular carrots are more dense and typically require 30 minutes.)

5. Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

6. Add the garlic, ginger, coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.

7. Add the roasted carrots and coconut milk to the pot. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 10 minutes, to give the flavors time to meld.

8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

9. Add the butter, lemon juice and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Blend again, and serve.

Fall Hours & Location

Thursdays, 8am-1pm
Boatworks Mall until Dec. 17

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