baby purple carrots, raw

February 18, 2014 • Nancy Wolfson-Moche

It’s true that I ate carrots for breakfast yesterday, and that I’m all for variety, but these baby purple carrots and tops are different from yesterdays’ steamed with orange and ginger. Just look at their cores.  IMG_2643

serves one

INgredients

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3 baby purple carrots with tops

Process  

This is a simple way to offer raw carrots dotted with their tops for balance. Cut tops off carrots; wash and dry them. Chop them into tiny pieces.

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Scrape the outermost skin from each carrot to remove tiny hairs and rough spots.

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Wash each carrot well.  Arrange carrots on a plate

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and sprinkle chopped green tops all over.

©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).