Around The Table: Carrots Bruschetta

Today I'm introducing another new department to the blog called Around The Table where I will share fun and easy recipes featuring fresh, seasonal ingredients. Many of the recipes featured here will come from my brother-in-law Josh who runs an organic farm on the seacoast of New Hampshire with his wife, Jean. Eventually, I'd love to feature a department that shares updates about their farm, but I'm still trying to convince jean to write that one. :)

If you love the idea of eating seasonally, but feel overwhelmed by the idea of finding farmers' markets and recipes to correspond with what they have available than this is the place for you. I hope to encourage you to try something new by offering easy and delicious recipes that you can add to the meals you're already making and are comfortable with. Eating seasonally doesn't have to be complicated. Let's get cooking!

For our first recipe, we're featuring Carrots Bruschetta. Grated carrots and combined with olive oil and lemon juice along with some spices to create a delicious and super easy side dish or starter. I didn't have sesame seeds so I substituted poppy seeds which worked out great.

Peel and steam eight fairly large carrots (Locally harvested fall/winter carrots are best. Use smaller carrots in the summer.) until just tender. Rinse carrots under cold water and allow to cool. Then grate carrots into a bowl and combine with:

1/4 c olive oil
4 Tbsp lemon(or lime) juice
2 Tbsp freshly ground cumin seed (feel free to substitute ground cumin)
2 Tbsp toasted sesame seeds
salt pepper to taste

Combine all of the ingredients and taste. Add more of any of the seasonings, lemon, or olive oil as desired.

Slice a french baguette into half inch slices. Toast until just crispy; place the carrot mixture on top and serve.

Yum!!