Some of my favorite recipes come from vegetable farmers. These dishes tend to be veggie-forward, local, and seasonal. They usually come together quickly and can satisfy the voracious bellies of hard-working, hungry crews. In winter, when not much is in season, farmy dishes will be geared toward preserved or stored ingredients in the freezer, pantry, or root cellar.
Carrot pasta is always in season because fresh, local carrots are always available year-round, either in the ground or in storage. But this recipe shines especially bright during the dark days of winter, when the seasonal pickings are slim.
