This post originally appeared in Kitchen Hacks on Food52.
I have very little self-control at a good farmers market.
You know that scene in, like, every episode of MasterChef where the contestants sprint into a comically oversized cold pantry, stuffed to the gills with 80 square feet of eggplants, more tomato varieties than you knew existed, and a crate of limes heftier than a 6-year-old? The one that looks like this?
https://www.instagram.com/p/3R5SJtHUXN/?utm_source=ig_embed&utm_campaign=embed_loading_state_control
I produce-shop like I’m trying to stock that pantry. Safe to say, it’s a race against time to use up all of my vegetables and fruit.
That’s why it was such a game-changer for me when I stumbled upon a technique from Mads Refslund and Tama Matsuoka Wong to turn limp, fridge-shriveled carrots into DIY raisins, in their cookbook Scraps, Wilt & Weeds: Turning Wasted Food Into Plenty.
The basic idea is as follows: Chop up as many “last-legs” carrots as you have on hand, send them into a quick blanch to soften and add sweetness, and then use your oven at a very low temperature (or a dehydrator if you’re fancy!) ... Read more
