Even if you go to great lengths to eat food that grew up near your home, that doesn't necessarily mean you grow any yourself. We get it, it can be daunting to start a garden, and a lot of work to maintain one.
Enter the people of the Rogue Valley business As the Garden Grows. Co-founder Aisha Young is our guest in this month's edition of our food segment, Savor, along with food stylist and segment producer Will Smith.
Aisha's business not only grows vegetables and herbs, it helps people plan their gardens, and offers further coaching to help those gardens be successful. We get the lowdown on the business, and get a seasonal recipe from Will, in this month's Savor.
Mid-winter Carrot Tart
1 recipe of your favorite pie dough or mix
½ tsp turmeric
2 Tbsp Dijon mustard
½ cup goat cheese
2 large eggs, beaten
¼ cup heavy cream
1 tsp ground cumin
½ tsp salt
1 bunch of multicolored carrots, sliced in half lengthwise
- Preheat oven to 400 F.
- Fit pastry into a 9” tart pan, sprinkle turmeric onto dough, and freeze while making filling.
- Whisk goat cheese, eggs, heavy cream, cumin and salt until smooth.
- Remove pastry from freezer, prick bottom of pastry with a fork.
- Spread Dijon over dough and pour filling into pastry.
- Place carrots over filling creating a design.
- Bake about 40 minutes until filling is set and pastry is golden brown.
- Remove when done, season with a drizzle of olive oil, salt and pepper.