Ventura County's Support-Local Program

Harvest Recipe for March: Cast-Iron Carrots with Curry

Totally Local VC‘s new monthly Harvest Recipe Series continues! This month’s local and in-season recipe spotlight is on Carrots.


Totally Local VC‘s new monthly  Harvest Recipe Series continues! This month’s spotlight is on Carrots.

Each month we’ll put the spotlight on a local and in-season crop, provide some interesting information about it and top it all off with a tasty recipe that highlights this pick of the month.

March moods and spring harvests begin!

March means many things. Among them is that we set our clocks forward and, as a treat for our meals, we will start seeing the first signs of spring hitting the local farmers markets’ and your CSA baskets.  With great selections of plump fresh tomatoes, colorful bell peppers and zucchinis as well as asparagus, strawberries, peas, carrots and more, it is time to eat local with the bounty popping up for spring.

This month’s local and in-season spotlight crop is Carrots

Carrots are low in calories and high in nutrition. A medium-size carrot has 25 calories, 6 grams of carbs, and 2 grams of fiber. It is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot.

Carrots are loaded with beta-carotene, a natural chemical that the body changes into vitamin A. The deeper orange the carrot, the more beta-carotene you’re getting. We think of carrots as orange, but they can also be white, yellow, red, and purple.

Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared because many people mistook them for parsnips, a close relative of the carrot. People first grew carrots as medicine, not food, for a variety of ailments.

And finally, here’s a fun fact about carrots:
Mel Blanc, the voice of cartoon character
Bugs Bunny, reportedly did not like carrots!


Here is great recipe using local carrots:

Cast-Iron Carrots With Curry
Serves 4
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
  1. 3 tablespoons coconut oil
  2. 2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground black pepper
  5. 1 teaspoon curry powder
  6. 1/4 cup roughly chopped fresh cilantro
  1. Heat a large heavy skillet over medium-high heat and add the coconut oil.
  2. When hot, add the carrots in an even layer to maximize contact with the pan.
  3. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes.
  4. Add the curry powder and mix to combine.
  5. Scatter the cilantro over the top and serve.
  1. This recipe works with any root vegetable.
Adapted from Food Network
Adapted from Food Network
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