• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Organic Seed Alliance

Advancing ethical seed solutions to meet food and farming needs in a changing world

  • News
  • Programs
    • Research
    • Education
    • Advocacy
  • Publications
    • All Publications
    • How-to Guides
    • Reports
    • Webinars
    • Worksheets & Record-keeping
    • Conference Proceedings
  • Resources
    • State of Organic Seed
    • Organic Seed Producers & Intern Host Farm Directory
    • Variety Trial Tool
    • Seed Patent Watch
    • Seed Internship Program & Organic Seed Production Online Course
    • Seed Economics Toolkit
  • Events
    • Upcoming Events
    • Organic Seed Growers Conference
    • COVID-19 Protocols
  • Media
  • About
    • Staff Directory
    • Board & Advisors
    • Our Story
    • Our Values
    • Our Alliance
    • Commitment to Racial Equity
    • Business Partners
    • Annual Report
    • Contact Us
    • FAQ
  • Give

Events · June 2, 2017

This Weekend’s Menu: Roasted Carrot Bolognese

Chef Karl Holl’s red carrot gnocchi, roasted carrot bolognese, carrot seed pan fritto, dried carrot top smoked parmigiano reggiano. (Photo credit: Shawn Linehan Photography.)

Spring is in full swing and depending on where you live, carrots are back in our market booths. At Organic Seed Alliance’s research farm in Washington, our greenhouse is brimming with carrot roots that we selected with Dr. Phil Simon at his winter nursery in El Centro, California, this past winter. We selected a vast rainbow of colored carrot roots as part of our work on the Carrot Improvement for Organic Agriculture (CIOA) project, where we’re breeding new carrot varieties for organic farmers with traits like delicious flavor, crisp and juicy texture, disease and nematode resistance, and tall tops for week competition.

Needless to say, we’ve got carrots on the mind and on the menu so we’re sharing this delicious recipe developed by Chef Karl Holl from Let Um Eat for last autumn’s Variety Showcase in Portland, Oregon. Enjoy and be sure to mark your calendar for October 2, 2017, to join us at this year’s Variety Showcase, an annual interactive mixer hosted by the Culinary Breeding Network to build community and increase collaboration between breeders, farmers, and eaters.

Roasted Carrot Bolognese

Yields 2 quarts

1 cup pancetta, diced small (Chef Karl likes Red Table Pancetta)
2 garlic cloves, crushed and chopped
1 yellow onion, diced small
1 carrot, diced small
1 stalk celery, diced small
1 bay leaf
2 sprigs oregano, chopped
6 sprigs thyme, chopped
1/4 bottle red wine (Chef Karl likes Soter Vineyard Pinot Noir but use any red wine you like)
1/4 cup olive oil (Chef Karl likes Oregon Olive Mill Arbequina but use any olive oil you like)
3 cups fresh carrot juice
3 cups tomato puree, fresh or canned
5 lbs carrots, roasted and put through a food processor or ground through a meat grinder

To start the bolognese, combine the carrot juice, tomato puree, olive oil, and a pinch of salt in a pot. Cook to reduce the volume by about half.

In a separate, larger pot, begin rendering the pancetta on low heat. Sweat until translucent, then add garlic and cook until a lightly toasted garlic aroma fills the room. Next add the mirepoix (onion, carrot, celery) along with the herbs and bay leaf. Cook until vegetable are tender, then add the red wine and simmer until reduced by half.

After the wine is reduced, add the carrot and tomato reduction and cook the mixtures together for about 30 minutes on med-low heat.

Add the ground roasted carrots and let it come to a simmer.

Serve and enjoy!

Share

  • Facebook
  • Twitter
  • Email

Crops: Carrots

Regions: California, Pacific Northwest

Categories: Events

Tags: Carrot Improvement for Organic Agriculture (CIOA), Organic plant breeding

Cathleen McCluskey

Cathleen McCluskey is the outreach director at Organic Seed Alliance. Cathleen supports OSA communications, and coordination of regional and national outreach efforts, and is the chair of the biennial Organic Seed Growers Conference.

Latest Tweets

Let's co-create a #FarmBill that supports your farming communities! How can the next Farm Bill help support resilient and climate-friendly agricultural systems? We hope you'll join the conversation @ the Farm Bill Virtual Listening Session on Aug. 17. seedalliance.org/eve…

Yesterday · reply · retweet · favorite

Thanks to @chelliepingree for joining NSAC’s summer mtg this afternoon & for identifying farmer-driven policy solutions to our climate crisis 🌎 @sustainableag pic.twitter.com/nTxr…

Last week · reply · retweet · favorite

Interested in organic policy work? The Coalition for #Organic & Regenerative Agriculture (CORA) has a position open to help advance their WA-based policy goals. More details below. twitter.com/tilthall…

About 3 weeks ago · reply · retweet · favorite

"It’s not too late to change course...The administration would be wise to choose that path." – OSA's Kiki Hubbard on @USDAgov's inquiry on competition concerns in the seed industry as related to Intellectual Property Rights #IPR. @thehill thehill.com/opinion/…

About 2 months ago · reply · retweet · favorite

🌟 Thanks for joining last week's Showcase, @plantgoodseed!! twitter.com/plantgoo…

About 2 months ago · reply · retweet · favorite

Follow @Seed_Alliance

Footer

Advancing ethical seed solutions to meet food and farming needs in a changing world

  • Email
  • Facebook
  • Instagram
  • Twitter
Subscribe to Our Newsletter

Copyright © 2022 Organic Seed Alliance · All Rights Reserved · Website by Tomatillo Design