Laura Avery meets up with Mark Gold, chef of Leatherby’s Café Rouge in Costa Mesa and he tells us how to roast carrots, especially the lovely nantes variety from McGrath’s and Weiser Farms. The trick is to cut your carrots to the same size. Roast them on a cookie sheet with garlic, cut up slices of bacon, a pat of butter and thyme. Cover it with foil. Shake the pan halfway through cooking. The carrots are finished when they can be pierced with a fork.
Laura also speaks with Barbara Spencer of Windrose Farms about her wonderful varieties of beans including tepary and dos mesas varieties.