Here are the fruits of my domestic and culinary labors this evening, with the main ingredients courtesy of Verrill Farms.
On the menu:
Acorn Squash and Rajas Stuffed Cornbread-Quinoa Torte with Cashew Cream and Purple Carrots and a French-style Blue Potato Salad
One thing I did not know is that the first carrots were in all likelihood purple, and that Dutch cultivation in the 1500s was responsible for the orange color we see in stores today. If you’re a food nerd like me, you can learn all about the history of carrots at the World Carrot Museum. One thing I do know (now) is that they stain the hell out of your hands, much the way purple beets do…