Carrots
Description
Carrots are one of the most widely-used and enjoyed root vegetables in the world, and we seem to have hit the sweet spot growing them on our farm. Lovingly referred to as candy carrots, these are the perfect snack to enjoy raw. We also love them in salads, slaws and soups, or try them roasted with a maple syrup and butter glaze for a truly divine flavor. Our carrots come in a variety of colors such as orange, purple, white and yellow. For the adventurous palates, carrot tops are edible and have a taste similar to parsley.
Nutrition
Carrots are highly nutritious and cleansing vegetables because of their high fiber, vitamin and antioxidant content. Evidence suggests that eating more antioxidant-rich vegetables like carrots can help reduce the risks of cancer and cardiovascular disease. Carrots also provide ample amounts of vitamins A, C, D, E and K, as well as minerals such as magnesium, potassium, and calcium.
Storage Tips
Remove the leafy tops first for best storage, as the leaves will draw moisture from the root, but you can save and eat the tops too! Store greens and carrots in their own perforated plastic bags in the vegetable crisper. Avoid keeping carrots next to ethylene gas-releasing fruits like apples or melons. When stored properly, carrots can stay crisp and sweet for weeks.
Use
Carrots are so easy to use; just rinse and eat! Slice, shred or chop them into your salads, slaws, soups and stews. They taste great and retain sweetness when grilled or roasted. Carrots are also one of the most essential ingredients in making any kind of stock or broth, or use them to sweeten up a tomato sauce. Both are fantastic ways to use up any stragglers when a fresh batch comes in.
Carrots are great for freezing to have on hand all winter. Blanch sliced or diced carrots in boiling water for 1 to 2 minutes. Drain and submerge in ice water, then drain thoroughly. Spread out in a single layer on a sheet pan and freeze. Once the carrots are frozen, transfer them to a large re-sealable freezer bag and keep them frozen for up to 4 months.
If you decide to eat the greens, chop them as a parsley-esque garnish or use to make a unique pesto. Keep in mind that as the weather gets colder, the greens get less sweet as sugars move to the roots.
