Harvest of the Month: Carrots
Fall is here and cooler temperatures are on the way. This means hearty meals, including stews, with plenty of vegetables like carrots. Carrots hail from the root vegetable family and typically grow orange in color. Carrots can also be found in purple, red, black, and yellow.
They are a versatile vegetable that can be cooked and paired with many dishes or eaten raw with dip for a snack. Carrots are rich in beta-carotene, fiber, vitamin K, potassium, and antioxidants.
How to Select
Carrots should be well-shaped, smooth, firm, and crisp. They should also be deep in color with fresh green tops. Avoid soft or split carrots. Fresh carrots should be washed and rinsed thoroughly before eaten.
How to Store
You can refrigerate carrots in a plastic bag or container with tops removed for up to two weeks.
How to Prepare
Carrots can be washed, peeled, and eaten raw. They can also be boiled, roasted, or cooked in a crockpot.
Try this recipe for roasted carrots.