August in the garden can be challenging for both gardeners and plants. Read more »
Extreme heat merits triage treatments Read more »
With a new school year on the horizon, it is time to refocus on our fall wardrobe. Read more »
“Painting” with tissue paper is not only fun but beautiful! Read more »
A new school year calls for a new set of accessories. Read more »
With school coming up, it is time to start planning and organizing. Read more »
This Carrot Salad with Exotic Spices spotlights healthy fresh carrots in a new way. The purple and orange carrots came from my farmers’ market, but you can grow your own easily enough. Select a sunny spot and amend your soil well with organic matter. Carrots prefer light soil with lots of drainage and a pH range of 6.0-6.6. Have heavy, clay soil in your garden? Try ‘French Market’ carrots.
Slow to germinate, carrots are often grown alongside radishes, because the radishes are ready to harvest right around the time the carrots start popping out of the ground. Be patient, and keep your carrot seedlings well watered and weeded. Depending on the variety, carrots can be harvested in 50 to 70 days.
Carrot Salad with Exotic Spices
This carrot salad was inspired by a recipe I found at SmittenKitchen.com. I liked that the recipe featured Middle Eastern spices, so I adjusted the seasonings a bit and used limes instead.
I also added chives, and used my Fiskars Herb & Veggie Softgrip Garden Shears to harvest them. The take-apart blades allow for easy cleaning, and the serrated, rust-resistant blades grip and hold the plant for clean cuts.
Allow a couple hours to chill this salad, and you’ll be rewarded with a delightful dish to take to BBQs, home-cooked dinners and potluck events. Best of all, it tastes even better the next day.
Carrot Salad with Exotic Spices Recipe
1 lb carrots (6-8 carrots, depending on size)
4 tablespoons of olive oil
1 clove crushed garlic
½ teaspoon coriander seed ground
¼ teaspoon caraway seed ground
½ teaspoon of paprika
¼ teaspoon cumin
Pinch of cayenne
½ teaspoon of raw honey (or more to taste)
3 tablespoons of lime juice, freshly squeezed
Salt and pepper to taste
1 tablespoon of fresh chopped chives
2 to 3 tablespoons of feta cheese
1) Grate cleaned and peeled carrots. Place in large mixing bowl.
2) On low heat, warm the garlic, spices and honey in the olive oil for 2 minutes. Pour over carrots.
3) Add lime juice and chives to carrots. Mix well.
4) Chill the salad for several hours.
5) Add the feta cheese right before serving. Enjoy!