In Season: Carrots

by in In Season, September 14, 2009

Baby Carrots
Carrots have a bad rep as “rabbit food,” but there’s nothing boring about them. With all their flavor and health benefits, they’re worth celebrating this time of year, and we’ve got recipes for the occasion — plus, the story behind baby carrots.

What, Where & When?
Appearing in farmers’ markets as early as May, fresh carrots are available through December in some parts of the country. Even though orange is the classic color, you can find purple, yellow, red and white varieties. Carrots are also unique because they grow downward into the soil instead of upwards towards the sun.

Carrots can range in length from three to nine inches. Here’s the truth: Most of the “baby carrots” you see in the grocery store are actually full-grown carrots that have been chopped and whittled down to to that miniature appearance. Some farmers do this so they can use up deformed carrots instead of tossing them. Because the carving process removes the outer layer of skin, carrot “babies” are dipped into a bath of chlorinated water before packaging to preserve freshness and kill bacteria. The process is considered safe, but you can always avoid it by cutting up your own full-size carrots. Read this USA Today article to learn more about the birth of baby carrots.

Nutrition Facts
You can eat a whole cup of carrots for fewer than 55 calories! They’re also one of the best sources of beta-carotene around. That’s the antioxidant form of vitamin A, which helps maintain good eyesight and protect the body from heart disease and certain types of cancer. Eating carrots will also give you fiber, vitamin C, vitamin K and potassium.

What To Do With Carrots
Don’t get stuck on carrot sticks! Carrots’ sweet and aromatic quality means they pair well with everything from brown sugar to curry powder to just a drizzle of olive oil and sea salt. Use them raw in salads, slaws, sandwiches and juices. I’m always amazed how delicious a classic shredded carrot salad with raisins, vinegar and spices can be.

Cooking carrots really brings out their sweetness. I love them roasted, grilled or boiled and mashed with other root veggies such as parsnips, turnips and sweet potatoes. If you’ve got a sweet tooth, try baking them into breads, cakes, muffins and cookies. They add natural sweetness and help to keep your baked goodies moist.

Shopping Tip: Choose carrots that are firm and brightly colored. Cut off the green leafy top, if it’s attached, and store your bunches in the refrigerator for up to two weeks. Carrots like the cold, so the bottom of the produce drawer is a great spot to stash them.

More posts from .
Tags:

Similar Posts

More Reasons to Love Cranberries

These red gems are in season for only a short while. Enjoy them while you can!

Comments (15)

  1. So can any of you recommend a good product? I just sanded my four calendar year previous cedar deck fully the wood looks stunning and I might prefer to stain it now but with many of the reviews i don’t know which product to use. The deck gets lots of sunshine in summer and rain inside the winter months (Seattle). Thanks for your personal input

  2. sophomore says:

    Thank you for all of the labor on this website. Ellie delights in working on research and it is simple to grasp why. Almost all hear all about the powerful manner you deliver sensible guidance via this web blog and even recommend contribution from some others on this subject while our favorite princess has always been learning a lot. Take advantage of the remaining portion of the year. Your carrying out a brilliant job.Hello there, just became aware of your blog through Google, and found that it’s really informative. I am gonna watch out for brussels. I’ll be grateful if you continue this in future. Many people will be benefited from your writing. Cheers!

  3. louboutins3 says:

    You will feel very present, this post is really efficient, allow My spouse and i learned a lot of data, plus webdesign also is top notch. Thanks again for the spreading.

  4. Sarah says:

    My brother is an extremely picky kid when it comes to veggies. If he sees a piece of onion in a tomato sauce he will get all huffy and pick it out. Thankfully he's getting better, but he's still not keen on zucchini, squash, peppers, tomatoes, or anything other than the simple peas, corn, and carrots. Our family also likes pasta as you said yours did as well. What I do is I'll make a dish of baked pasta (with the sauce and penne or rigatoni and cheese) and then grate in some zucchini or a little bit of spinach. If they just refuse to eat it, hide it. Hopefully they won't notice. I do the same for meatloaf. I grate carrots, onion, and zucchini into a pound of meat and it makes it much more than just a loaf of meat. It's prettier and there's more of it, and it also keeps the meat moist.

  5. Nancy says:

    A winner for our family is to use recipes that have the veggies shredded up in them, ie: zucchini bread or muffins, meat loaf (puree the veggies in with your favorite sauce you add). Any time you make stove top recipes, chilli, use the blender and puree those veggies. They never know just how nutritional it is!! We also eat a whole food (fruits & veggie) supplement every day. Whole food nutrition is our nutritoinal support system. It has also helped curve my kids tastes. They actually are more open to eating a broadened variety of fresh fruits and veggies because of this! Check out the website I have enclosed to learn more!
    Hope this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>