Harvest of the Month: Carrots
While the carrot can seem like a run-of-the-mill root vegetable, it was considered a bit of a hero during World War II. When British food supplies hit all-time lows and rationing put severe limits on what families could get, the government promoted carrots as plentiful, versatile and easy-to-grow. Ad campaigns informed families how to cook carrots and pointed to the sharp eyesight of British pilots as evidence of the carrots’ high levels of Vitamin A.
Meanwhile, carrots also played a role on the front lines: To inform French resistance fighters that the D-Day invasion was about to occur, on June 4, 1944, Radio London broadcast the message, “The carrots are cooked!” This echoed a popular French phrase meaning “No turning back.”
These days, carrots aren’t considered quite as heroic, but they are still recognized for their health benefits: They’re packed with antioxidants, vitamins and more, and have been linked to improved eyesight as well as reduced cancer risk, weight loss, lower cholesterol and more. When shopping, be aware that, while orange carrots are most common these days, the multi-colored varieties offer the same health benefits and can add visual interest to meals. Regardless of color, choose firm, smooth and well- formed carrots, and watch out for “sunburned” tops, and large green areas at the top. If you buy carrots with leaves attached, remove those and then place the carrots in a plastic bag before putting them in the refrigerator. They’ll hold their best flavor for a couple of weeks but retain their nutritional value for even longer.
Try June’s Recipe: Simple Carrot Soup
Tags: food, harvest of the month, healthy eating, recipes