We are getting to that never-ending phase of harvesting, and the stubby carrots that the Brit packed in super-closely are one of this year’s success stories.
Even better is how we have chosen to eat them: grilled, with a chipotle drizzle pulled from a book borrowed from the library called The Gardener and the Grill (personally, I thought the title captured two of the Brit’s summer interests). This has become my new go-to sauce for various vegetables and even meat, and am thinking of using it for a cold noodle salad. So far I’ve made it without the cilantro/coriander.
1 cup coarsely chopped fresh cilantro leaves and tender stems
1 canned chipotle chili in adobe sauce (I misread this at first and was about to dump in the entire can!)
1 large garlic clove
1/3 cup seasoned rice wine vinegar
1/3 cup fresh lime juice
2 tablespoons of honey
2/3 cup canola oil (I’m thinking just 1/3)
fine kosher or sea salt to taste
Put everything in the food processor, process until emulsified. Then transfer to a jar with a lid. It will keep in the refrigerator for a week.
We made another batch today with a fresh harvest in all shapes and sizes.
On the grill they went, using an old pie tin to keep the smaller ones from falling through the grate.
Then on a plate with a jar of drizzle. Yum!