Carrots
General Information
Carrots have Bugs Bunny as their spokesman - so, no need for me to gush. One of the few vegetables almost every child will eat. Growing them is a challenge because they don't compete well with weeds and take a long time to mature. This means they require a lot of weed management on our part. Being so universally loved makes it all worth the effort. They are also a staple storage crop for our winter distribution.
Storage Information
Great keeper. They will last many months in your refrigerator in a plastic bag.
Storing carrots with ethylene gas producing items such as apples and oranges will make them taste bitter in a matter of days. Be sure they are not in the same drawer of your refrigerator and that the carrots are wrapped well to prevent the gas from putting them off.
Cooking Suggestions
Don't peel as most of the nutrients are in the skin and if stored properly the skin will not be bitter. See note above about ethylene gas. Just scrub well with a vegetable brush to remove dirt.
Eat them raw as a healthy snack - either plain or with your favorite dip. Hummus dip is a healthy option.
Add to soups, stews, stir-fries, burritos or cole-slaw.
Steam lightly and serve with olive oil and herbs for a side dish.
Recipes
Asian Slaw with Ginger Dressing
Bok Choy with Carrots and Sesame Orange Dressing
Carrots with Coconut and Ginger
Cauliflower, Carrot and Parsnip Puree
Chicken and Vegetable Quinoa Stir-Fry
Chicken Noodle Soup with Rutabaga
Chickpea and Winter Vegetable Stew
Chunky Sweet Potato and Lima Bean Soup
Coconut Lime Scented Sweet Potatoes
Collard Green and Black Eyed Pea Soup
**Creamy Avocado and White Bean Wrap**
Curried Carrot and Parsnip Soup
Curried Chickpea and Sprouted Lentil Soup
**Curried Sweet Potato and Black Bean Soup**
French Braised Carrots and Turnips
Hearty Beef Barley and Kale Soup
**Lentils with Wine Glazed Winter Vegetables**
Maple Glazed Carrots and Beets
Moroccan Yukina Savoy Red Quinoa Skillet
Oven Roasted Autumn Vegetables
Rice Noodles with Stir-Fried Chicken, Turnips and Carrots
Roasted Carrots and Kale with Cranberries
Roasted Carrots with Cardamom Butter
**Roasted Vegetables with Balsamic Vinegar**
Sauteed Brussels Sprouts with Raisins
Scalloped Potatoes and Carrots
**Soba Noodles with Roasted Eggplant**
Spaghetti Squash with Turkey Bolognese
**Vegetable Almond Casserole**
Vietnamese Diakon and Carrot Pickles
White Bean Chili with Winter Vegetables