My favorite thing about the Somerville Winter Farmer's Market is the colorful carrots from the Carrot Man. If you check it out, you are sure to notice the massive line of people waiting patiently for root vegetables from Winter Moon Farm. The guy passing out samples of watermelon radishes and refilling his table with golden beets is (as my friends and I refer to him) the Carrot Man. He has the best carrots ever, or at least the best carrots I've had the pleasure of eating. They're not the most normal looking bunch, but trust me when I say that they put those bagged baby carrots from Stop N Stop to shame.
The best thing to do with the great seasonal ingredients is to prepare them as simply as possible, highlighting the ingredient itself. This recipe, which is slightly adapted from Food52, does just that! To julienne the carrots I used my food processor, you could also use a mandoline, or just slice 'em really thin with a knife.
Balsamic Carrot Salad (adapted from Food52)
Directions: Mix all ingredients together and add more salt, pepper and balsamic to taste.
Serve as an appetizer, side dish, or snack! I used white balsamic instead of traditional so the bright colors of the carrots wouldn't be covered up. It's also lighter in texture than traditional dark balsamic, so it keeps the dish light.
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About the authors
Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.