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To kick-off of our Fresh Picks farmers’ market recipe series, we felt it was appropriate to turn to Potager Restaurant chef and co-founder Teri Rippeto. She has been cooking seasonally and sourcing farm-fresh produce long before the term “farm-to-table” entered our lexicon. To Rippeto, this style of eating is the natural, obvious choice. As she stated in January’s interview issue, “I believe we’re made to eat real food, whole foods in season, and we will be healthy.” Hear, hear!
On that note, with the carrot harvest upon us, Rippeto shares a recipe (below) for fritters served with green chile-yogurt sauce.
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Sourcing Details: Potager turns to Cure Organic Farm or Red Wagon Farm for the bulk of its produce, which can be purchased at their respective farm stands or at the Boulder County Farmer’s Market. If shopping Denver’s Cherry Creek, City Park Esplanade, Highlands Ranch, Littleton, Aurora, or Havana farmers’ markets, stop by Domenico Farms.
Share: Share your recipe feedback in the comments section or link to other favorite carrot recipes. Upload images of your creations to Instagram, Twitter, and Pinterest with the hashtag #5280eats and #farmersmarket; we’ll do the same! Each week, we’ll post the best photo on 5280.com along with other recipes spotlighting the season’s freshest produce at 5280.com/freshpicks.
Bonus: Chefs from near and far are giving the humble root vegetable its fair share of love: Check out Denver’s own interpretation from the Squeaky Bean and a veggie twist on beef tartare (documented by Bon Appétit.)
Stay Tuned: Next week’s Fresh Picks will highlight zucchini with a recipe from the Kitchen.
2 cups grated carrot (approximately 2-3 large carrots)
½ small onion, chopped
1 clove garlic, chopped
1 egg, slightly beaten
1 tablespoon flour
4 tablespoons grated Parmesan or Manchego cheese
2 tablespoons chopped cilantro
Salt and pepper to taste
Olive oil for pan frying
Sauté onion and garlic in olive oil until soft. Add the grated carrot and sauté for a few more minutes. Combine carrot mixture in a bowl with remaining ingredients. Shape contents into small, thin pancake-like rounds. Pan-fry in olive oil until lightly brown on each side. Serve with a dollop of yogurt sauce.
Green Chile-Cumin Yogurt Sauce
1 cup Greek yogurt
1 teaspoon ground cumin
1 tablespoon roasted and peeled poblano pepper, chopped
Juice from 1 lime
Salt and pepper to taste
Mix all ingredients together; season with salt and pepper