Fresh from the fields June-November
In storage December-May
Store up to 6 months
Store carrots in a perforated plastic bag in the fridge. If the carrots still have the greens attached, snap them off before storing.
Carrots store very well for a long time with just refrigeration. For longer storage, wash and scrub well (greens removed) and slice, julienne, or leave baby carrots whole. Blanch in boiling water for 2-5 minutes, depending on size. Cool immediately, drain, pack leaving 1/2 inch headroom, and freeze.
For the most nutrients, eat carrots raw.
Cut into sticks or grate into salads.
Scrub carrots under running water. Peeling your carrots will remove some of the precious nutrients.
When cooking carrots be sure to cut the pieces into similar size so that they will cook evenly.
Carrots that have become limp can be soaked in ice water to make them crisp again.
Slice and steam for 5-10 min or sauté in butter, top with honey for a sweet dish.
Add to soups, stir-fries, stews, and casseroles.
Steam and puree carrots and some add cream, onions, leeks, freshly grated ginger, or soy sauce for a delicious soup.
To roast carrots, cut in large chunks, brush with butter and place in an oven-proof dish. Cover and bake on 350° for 30-40 min.
Root 5 Farm Carrot Recipes
Curried Carrot Soup
Roasted Carrot Soup
Curried Carrot Spread
Beet, Carrot, and Fennel Slaw
Roasted Winter Vegetables
Carrot and Beet Salad with Ginger Vinaigrette