Carrots

Carrots are an excellent source of vitamin A, which helps our vision, and contain more than almost any other vegetable. They also provide vitamin K to help keep our bones healthy and strong. We usually see orange carrots, but they can come in a wide variety of colors including yellow and purple. Each color has different antioxidants that our body needs!

History

Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace. This wild ancestor is also a taproot crop but has a white root.

Selection & Storage

• Always choose carrots that are brightly colored and feel firm. Avoid carrots that feel limp or are sprouting.
• Trim off greens before storing carrots.
• Carrots store well in the fridge and can last for about 1-3 weeks. To keep them even longer, wrap them in in a paper towel to protect them from condensation.

Cooking Tips

• There’s no need to peel carrots unless they are going bad but be sure to wash them well
• If you choose to peel your carrots, save the peels to simmer in stock

Recipes

• Asian Carrots
• Quinoa Salad
• Veggie Quesadillas with Cilantro

Grown By:

Dunbar Farms
Medford, OR

Reading List

• “The Giant Carrot” by Jan Peck
• “Carrot Soup” by John Segal
• “The Carrot Seed” by Ruth Krauss