CARROTS
Carrots (Daucus carota) are herbaceous plants of the Apiaceae family, cultivated for their edible taproots. These plants were initially grown not for their root, but rather for their aromatic leaves and seeds. Carrots were first grown for their roots around the 10th century CE! We grow our Orange and Multi-Colored Carrots year-round in our fields and greenhouses — Winter Carrots are our favorite, as they are the sweetest!
In season: Year-round
Nutritional value: Carrots are loaded with beta-carotene — cooking them makes the beta-carotene more bioavailable! They also contain good doses of vitamin K and B6, and fiber!
Storage tips: Carrots can store for a few months in the crisper drawer of your refrigerator. If you find they get soft after a few weeks, simply soak them in cold water and they’ll firm right up! The greens are more fragile and should be eaten within a few days — store in a damp towel in the crisper drawer!
Culinary uses: Every part of a Carrot is edible — from the skin, to the stem, to the leaves, and the root itself of course. Roast, steam, grill, boil, stir-fry, eat raw, pickle, ferment, puree into soup, or try incorporating them into baked goods! PSA: don’t toss those Carrot tops! Add them to veggie stocks and soups, or make a mean Carrot-top pesto for you and yours!
