Farm-to-Fork Friday: How to make a savory carrot recipe with Canon

IF YOU’RE HARVESTING THEM RIGHT NOW OR GRABBING A BUNCH OF THE FARMER’S MARKET, WE HAVE A SAVORY CARROT RECIPE FOR YOU ON THIS WEEK’S FARM TO FORK FRIDAY. HERE’S KCRA 3’S LISA GONZALEZ. WELL, WELCOME TO CANON EAST SAC, WHERE YES, WE’RE TALKING CARROTS ON THIS FARM TO FORK FRIDAY BECAUSE IF YOU GO TO THE FARMER’S MARKET RIGHT NOW, YOU’RE GOING TO SEE A LOT OF CARROTS. AND ONE OF THE BEAUTIFUL THINGS ABOUT THIS RESTAURANT IS THE KITCHEN IS OPEN TO THE RESTAURANT. SO YOU CAN SEE THE FIRE BURNING. EVERYTHING GOING ON WITH EXECUTIVE CHEF BRAD. CHECK. IT GETS A LITTLE HEATED IN HERE. SOMETIMES IT DOES. YEAH. WIDE OPEN TO EVERYBODY. SO YOU’RE GOING TO SHOW US HOW TO MAKE A GRILLED KNOTT’S CARROT WITH A HOMEMADE COUSCOUS. BECAUSE THIS IS WHAT’S IN SEASON. THIS IS WHAT YOU’RE GOING TO FIND AT THE FARMER’S MARKET RIGHT. ABSOLUTELY. YEAH. WE USE THE THE PEELS FROM THE CARROTS, THE TOPS, EVERYTHING IN THIS DISH. SO IT’S IT’S ALL ENCOMPASSING. WE WASTE NOTHING. LET’S GET STARTED. HOW DO WE START. SO WHAT WE DO IS WE MAKE THIS COUSCOUS FROM SCRATCH. WE HAVE DEHYDRATED CARROT POWDER HERE AND A LITTLE BIT OF SEMOLINA. AND ALL WE DO IS WE TAKE THIS, UM, THIS SPRAYER HERE. UH.HUH. COME ON. IS IT ON? HERE IT COMES. THERE IT GOES. AND WE JUST SPRAY REAL LIGHTLY. IS THAT IT’S JUST WATER? OH, AND SO THEN ONCE IT’S WET, WE JUST KIND OF STIR IT UP AND YOU CAN SEE HOW IT KIND OF ALL BALLS TOGETHER OTHER LIKE THAT. AND WE’LL JUST RUB IT BETWEEN OUR HANDS LIKE THIS. OKAY. AND, AND THEN WE’LL ADD A LITTLE MORE WATER AS WE NEED. AND THAT’S IT. THAT’S IT. AND THEN YOU AS IT COMES TOGETHER, WE’LL TAKE IT. WE’LL SPREAD IT OUT ON A SHEET TRAY RIGHT HERE, AND WE’LL THROW IT IN THE STEAMER. THAT’S HOW YOU MAKE COUSCOUS. IT’S THE EASIEST THING IN THE WORLD. OH MY GOODNESS. EVERYBODY’S BEEN DOING IT. DOING IT THE HARD WAY FOR YEARS. UM, SO YEAH. SO THEN WE’LL THROW THIS IN OUR STEAMER RIGHT HERE. OKAY. UH. AND THEN THIS IS THE FINISHED PRODUCT. SO HERE WE WE DEHYDRATE IT. WE DEHYDRATE THE, UH, THE COUSCOUS, AND THEN WE’LL REHEAT IT WITH A LITTLE BIT OF BROTH AND THAT’S IT. AND ONCE IT ABSORBS IN, WE’RE GOOD TO GO. OKAY. UM, AND WE’RE GOING TO ADD A LITTLE BIT OF, OF, UH, DATES, SOME GREEN ONIONS, AND WE’RE JUST GOING TO STIR THAT UP A LITTLE BIT. DATES AND GREEN ONIONS. WHAT A MIX. AND THEN WE HAVE OUR CARROT PUREE. SO WE TAKE THE — OF THE CARROTS. AND WE WE MAKE A DELICIOUS PUREE OUT OF IT. AND WE’LL PUT THAT ON THE PLATE. SO YOU REALLY WASTE NOTHING WITH THE CARE. YEAH. BECAUSE BECAUSE YOU KNOW, THEY’RE, THEY’RE DELICIOUS HEIRLOOM CARROTS. AND SO WE REALLY DON’T WANT A LOT OF, OF WASTE. AND WE PAY FOR THEM BY THE POUND. SO YEAH. SEE HOW YOU DO THIS. THAT IS BEAUTIFUL. OKAY. AND NOW THE GRILLED CARROTS. NOW THE CARROTS OKAY. HE’S GETTING THEM OFF THE GRILL WHICH IF YOU’RE AT THE RESTAURANT YOU COULD SEE ALL THIS HAPPEN RIGHT. AND SO THEN WE TAKE YOU JUST SHAVED THEM. WE JUST WE JUST SHAVED SHAVE THEM OFF AND WE POACH THEM A LITTLE BIT. AND THEN WE HIT THEM ON THE GRILL WITH SOME SALT AND PEPPER, OLIVE OIL. AND THEN WE’RE GOING TO TAKE A LITTLE LEMON. THIS IS SO BEAUTIFUL. RIGHT OVER THE TOP. BECAUSE THAT LITTLE POP OF ACIDITY IS THE BEST. AND THEN WE HAVE OUR MINT. SO A LITTLE BIT OF MINT AND THEN OUR CARROT TOPS WHICH YOU CAN GET THE MINT AT THE FARMERS MARKET WHERE YOU CAN HAVE IT, THE FARMERS MARKET. OH HERE IN THE GARDEN. AND YOU’RE USING THE CARROT TOP. THIS IS JUST THIS. YEAH. SO WE WASH THEM AND CLEAN THEM AND PICK THEM. YOU REALLY DO USE EVERYTHING BEAUTIFUL GARNISH. AND THEY’RE ALSO REALLY DELICIOUS AND HEALTHY FOR YOU. SO WHEN YOU SHAVE THE CARROTS IS THAT HOW YOU MADE THE CARROT? DEHYDRATED POWDER. YEAH. SO WE TAKE THE PEEL OFF AND THEN WE JUST DEHYDRATE IT PULVERIZED IT IN OUR BLENDER INTO A POWDER. AND THEN THAT’S WHAT GETS PUT INTO THE COUSCOUS. BRAD CHESKY, THANK YOU SO MUCH FROM CANON EAST SAC. THIS IS HOW YOU MAKE THE GRILLED NOT CARROT AND HOMEMADE COUSCOUS.