Article and Recipe 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. Summertime though is when most people think about grilling. So, though a little early on the calendar year were going to open the season this Saturday and ask that you join us at the Cary Downtown Farmers’ Market, 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’ bratwursts and Parker Farms hotdogs.
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 Parker Farms 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 some amazing squash and griller zucchinis, just coming into their own.
If you weren’t aware, the CDFM is not just a market but a weekly community event. Grab some coffee from 5 star, some granola from Lovegrass, and a pastry the Sweetest Things. Coffee and a nosh in hand, pull up a chair at one of the tables and enjoy some of our weekly live music. 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
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.