On Thursday nights at Hillel, a CSA display is setup for subscribers to pickup their share of the week's crop. Community Supported Agriculture is a great way to support the farmers in the area produce crops, usually organic. Our Northwest weather, slow to warm, is often a bounty of root vegetables and hearty leafy greens. This year, the crop has included the most beautiful carrots and blood red beets. I love peering into the waxed boxes admiring the beautiful globes of onions, the earthy potatoes, and crisp sturdy leaves of Swiss Chard. Reminds me of my high school days at the Pike Place Market.

A couple weeks back, the young man working the harvest pickup, sat waiting for folks to pickup their shares. I brought him some goodies from the kitchen. In turn, unclaimed Heirloom carrots found their way into the kitchen. I was going to make tzimmes with them but with our heat wave, I thought oven roasting with a simple splash of olive oil, sprinkle of salt and pepper, and a toss of flat-leaf parsley was all they required. I like them with a slight crisp and served at room temperature. Maybe the are too simple to warrant a mention; then again, maybe not. I like fresh simplicity.

This is another of those non-recipes. Just make as many as you need, use a light hand on the olive oil, season to taste with salt and pepper, add parsley for color. I oven roast at a high temperature of 400' until the desired tenderness. Enjoy the last of summer.

Ingredients:

• Heirloom carrots, peeled, trimmed and sliced into sticks
• Olive oil
• Salt and Pepper
• Flat-leaf Parsley

Steps:

Peel and trim the carrots.

Slice the carrots and rinse. Place on baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast at 400' until desired tenderness. Remove from the oven and adjust seasoning, toss with some chopped flat-leaf parsley.

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Oven Roasted Heirloom Carrots