Carrots and Carrots and Carrots

I finally made good use of my serious stockpile of carrots. This afternoon I cooked up a delicious carrot soup that, in addition to two bunches of carrots, used a bunch of leeks and an onion as well as the carrot tops and trimmings in the stock I made for the soup. It’s so interesting to me that I can stare for weeks at an uninspiring collection of carrots getting progressively floppier in my fridge, but I’ve probably eaten at least a full bunch today alone in soup form.

Carrot Soup and Persimmon Arugula Salad with Walnut Oil

I think I’ve cracked the Salad Code, as well, although I don’t want to get too cocky just yet. I bought a deep, pleasing wooden salad bowl the other day, with these great bamboo hand-shaped salad servers. They are kind of like these, only shaped even better to make them super fun to use tossing the salad about.

So those go along way towards making salad time more fun. I was fretting about making a salad today, even though it was clearly the perfect accompaniment to my carrot soup, because I’m out of olive oil. And that is when, necessity ever being the mother of invention, I rediscovered a magical, secret ingredient I haven’t used in a long, long time.

Ladies and gentlemen, I give you… Toasted Walnut Grapeseed Oil. It’s so sweet, so incredibly flavored I can’t even describe the taste but my mouth is watering remembering it and I’m kinda wondering what would happen if I tried wearing it as perfume. I mixed the lovely pink leftover vinegar-sesame seed liquid from the radish salad with a touch of the walnut oil, threw together some lettuce, arugula, and a nice ripe persimmon, and voila! Salad I went back for seconds on!

Because I had a request for it, the carrot soup recipe is behind this cut… Continue reading