At long last, our carrots are ready to be harvested from our raised beds. We wanted to honor the humble carrot with a non-traditional, coffee-centric preparation, while showcasing our Ecoforestal Nicaragua Los Pedernales coffee. The salt helps retain the moisture of the carrots, while the coffee imparts a smokiness to the sweet vegetable. So here's our no-recipe recipe. Super simple to throw together when you want to impress guests, or wanting to make something different for the family.

• Equal parts kosher salt and ground coffee. Coffee should be fruity and bright like this one
• carrots, unpeeled, but scrubbed and washed
• olive oil, oranges, and honey
• baking dish

Preheat oven to 400 F degrees . Mix together the salt and the coffee in a bowl. Put carrots in baking dish, and cover them with the coffee-salt mixture, then cover dish with foil. Roast for 30 minutes. Uncover, brush off excess coffee and salt. Cut or serve whole with a simple dressing of 1 part olive oil, 1 part fresh-squeezed orange juice, and drizzle of honey. This dish pairs well with a pan-seared steak, and cheesy grits.