Bringing in the Fall Harvest

Looks at these fall carrots harvested from Habana Outpost’s eco-garden!
Even Bugs Bunny would drool over them
Habana Outpost re-opens April 14th 2012 for a Earth Day Expo!
In the meantime, check out Cafe Habana in Nolita for our delicious Habana corn and cuban sandwich!


Serves 2 as an appetizer or light meal

4 cups chopped carrots
½ ounce ginger, finely grated
Juice of 1 large orange, plus the zest, reserved
1 teaspoon salt
1 tablespoon agave

Place the carrots and ginger in a medium saucepan and fill with 1-inch of water. Place over medium-low heat and bring to a boil. Reduce to a simmer and cover. Cook for 25 to 30 minutes, until the carrots are extremely tender. Transfer to a blender and add the orange juice, salt and agave. Blend until smooth. Serve hot and garnish with the orange zest.

Recipe by Marcus Samuelsson Enjoy! Yum!


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