Wednesday, June 16, 2010

Nantes Carrots with Balsamic Glaze

After almost 11 years in the dry arid environment of Southern California, it's exciting to be in the lush, green Bay Area. The close proximately to Napa, Sonoma and other fertile farming areas like the Central Valley have quickly expanded our access to an abundance of organic fruits and vegetables. We recently signed up for a bi-monthly delivery of organic fruits and veggies to our home from Farm Fresh to You, which is a farm founded by a woman and her then-husband following her degrees from UC-Riverside and UC-Davis. Our recent delivery included Nantes Carrots, which are sweet, mild carrots that were about 4-6" long. After sautéing them in a butter/olive oil combination, I finished them in Balsamic Vinegar and allowed it to slightly thicken into a sweet and sour glaze. The carrots were tender on the outside while having just enough crispness hiding within to provide a bit of resistance to the bite. The freshness of the carrots left me longing in anticipation of the other yet-to-be-delivered summer goodies.


  1. I love my veggies, and these look awesome! It's great you guys are taking advantage of the new opportunities the Bay Area offers. And how awesome to have things like that DELIVERED! I hope they don't deliver donuts while I'm out there...

  2. Well, Dale, your site just makes me hungry. Those carrots look wonderful! And that lemon blueberry coffee cake with almond paste -- WOW! You are so impressive with your cooking and use of so many different foods. Keep up the good work. Hope to see you soon!