Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. Today: A carrot of a different color, plus how to use them, where to find them -- and how to store them once you do. Carrots are an underrated bunch. There might even be a mostly full package of them languishing in the crisper drawer of your fridge right now. We get it, you bought a bagful for a mirepoix and then neglected the rest, so they were left to wither away. That wouldn’t have happened if they were purple.
It's a lunchbox cocktail party for Walker and Addie this week, with crudités, cheese, and olives all ready for the snacking. Here's Amanda with the specifics: I believe in the occasional snacky lunch. For this one I packed soppressata, Castelvetrano olives, Red Leicester cheese, ricotta salata, and purple carrots. To go with, whole wheat bread, a British cheese cracker, and roasted pumpkin seeds. (No Grüner Veltliner for this set, but we wouldn't pass on a glass to accompany this meal!)
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