by Mitch Samples

North Carolina is lucky to have year-round grilling weather; some months are a little cold, some a little hot, and there is usually a fortnight somewhere in the late winter that is fit for neither man nor beast. All in all, I think it’s safe to say the climate lends itself to the grill pretty much for one whole trip around the sun. The fourth of July, though, is truly the official start to the summertime grilling. For this reason, we’d like to open the season this Saturday and ask that you join us at the Cary Downtown Farmers’ Market (CDFM) where we will fire up our grills and salute this beautiful picnic weather. Both Queen B and Parker Farm and Vineyard always have a great selection of meats and eggs available and we want to give you the opportunity to try before you buy, so we will be grilling and distributing Queen B Farms’ hotdogs and bratwurst, wrapped in pretzel rolls made by downtown Cary’s own Annelore’s German Bakery.

Wait, what’s that you ask? What about the vegetarians? Well, given that the CDFM is for everyone we should include them too, wouldn’t you say? For this very reason we will also be grilling up some garlic miso glazed carrots for all to enjoy. Should be a good time and Split Acre Farm usually has some great carrots available.

No picnic is complete without the sides, and our farmers won’t let you down where that is concerned. Of special note for purchase this week are sweet juicy cantaloupe, just coming into its own. Sweet corn and garlic are aplenty, too.

If you weren’t aware, the CDFM is not just a market but a weekly community event. Annelore’s has a regular booth at the CDFM right next to Bethesda Coffee. So grab a coffee and a nosh, pull up a chair at one of our tables and enjoy a little weekly live music. This Saturday we have the musical stylings of Mountain Blue live from the porch. Make a glorious morning of it. Grab a sausage as you stroll the grounds to complete your shopping for the week. Then enjoy a leisurely drive back home to prepare you own cookout.

Seriously now, that’s my kind of trip to the store.

I won’t be giving out a recipe for grilling hotdogs and brats, but I am happy to share the grilled garlic miso glazed carrot recipe below.

Grilled Garlic Miso Carrots

1 Qt water
1 Tbs salt, Bragg Liquid Aminos, or Maggi Sauce
1 pound large carrots
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons white miso paste
1 tablespoon honey
1/2 teaspoon cayenne pepper or paprika for less spiciness

• Place the first 2 ingredients in a large enough pan to hold the carrots and bring to a boil.
• Peel and trim the ends of the carrots.
• Place carrots in the seasoned water until just barely fork tender.
• Shock carrots in ice water bath to stop the cooking process.
• Mix the remaining ingredients together into a glaze.
• Make sure the carrots are completely dry and apply glaze.
• Grill carrots on direct heat just like a sausage. Get some good char on them and enjoy in a bun. Garnish as you see fit but radish microgreens from Zenith are excellent on these.

Carrots are in season at the Cary Downtown Farmers’ Market!

Notes: You can skip the blanching process and grill the carrots from a raw state by placing the plain carrots on indirect heat until fork tender, then brushing on the glaze and finishing over direct heat. This method takes a little longer and requires more attention but makes for a roastier carrot. Using Bragg Liquid Aminos (gluten free) or Maggi sauce (US version is soy free) instead of salt in the boiling water is a great way to add a little extra umami.

If you have any questions concerning recipes, or any other questions please talk to me at the market or contact me at mtsamples@gmail.com  As always, I am at your service.