Thumbelina Carrots and Summer Squash Recipe

It’s May 25th 2024, and this will be the last week we have the fun Thumbelina Carrots until the Winter season at County Line Harvest. Summer produce is coming in more now and so we also have summer squash. The combination of these two ingredients is delicious with perfect bite size pieces for a yummy sauté.

Note: I personally do not peel these carrots, I just wash them.

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Summer Squash & Thumbelina Carrots Recipe

Yield: 1-3

Author: Kali Star

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

This simple sauté is the perfect way to enjoy the lovely Thumbelina carrot variety, as they make their way out of season, just in time to enjoy them with summer squash.

Ingredients

• 1 Tbsp. organic avocado oil
• 1 Bunch Thumbelina Carrots
• 1 Pound Summer Squash
• Seasonings: Salt, Pepper, and Zaatar Spice
• Agretti (if available)

Instructions

1. Heat the oil on medium heat in a pan.
2. Add sliced Thumbelina Carrots and cook for about 5 minutes, stirring occasionally. It also helps to cover the pan with a lid from time to time.
3. Then add chopped squash, (sizes like in the photo) and sauté another 5-7 minutes. You can also add some Agretti at this point if you have any. Alternatively, you could add some parsley or rosemary.
4. Top it off with chili flakes. I use a mild chili flake like, Korean Gochugaru from Sonoma Spice Company.

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Tag @earthmatterz on instagram and hashtag it #thumeblinacarrots