CARROTS

What is it?

Our favorite carrot to grow is a Nelson-type orange carrot called Yaya. Carrots grow underground. Look for the largest, darkest colored tops; these will have the biggest carrots underneath! You can get an idea of the size of the carrot by pushing away a little soil where the greens meet the soil. When you find a good size one, grip the carrot greens way down at the base, near the soil, PUSH DOWN, yes, PUSH DOWN, then give a little wiggle, and pull STRAIGHT UP, not at an angle. That’s the trick to not ripping off the greens! If your greens do rip off, dig into the soil with your hands or a small shovel to rescue the carrot.

Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They’ve also been linked to lower cholesterol levels, improved eye health, and a reduced risk of cancer!

How do I clean and store it?

Carrots should be separated from their greens when you get them home. Wash the roots in clean cool water; they may need to soak a while and get a good scrubbing to get the soil to loosen up. A wet microfiber cloth will clean them up fast. Allow the clean carrots to dry on the counter on a towel and store in a reusable silicone bag or a container with a lid in the fridge. Check them the following day and soak up any moisture clinging to the inside of the bag, you want to keep them dry.

Did you know the greens are edible too?! Wash and dry them and store in a reusable silicone bag in the fridge…try the carrot top pesto recipe below.

How do I cook it?

Raw or cooked, garden carrots are the best!

  • For the carrots:

    • Toss with olive oil, a drizzle of maple syrup, and a good sprinkling of smoked paprika. Roast at 425 degrees for about 20 minutes

    • Snack on them raw dipped in Ranch or hummus

    • Throw them in for the last hour with a pot roast in the oven or Crock Pot

    • Carroty Mac and Cheese

  • For the greens:

“Oh no, we picked 13 pounds of carrots”:

Carrots are root vegetables, it’s in their nature to keep forever! They’ll keep stored properly in the fridge for well over a month, just make sure they stay dry and sealed. If they become “rubbery” just soak them in water in your fridge for a few hours and they will crisp right back up. Then dry them again and put back in your sealed container if not using them immediately.

If you’re up for canning, many great recipes can be found online.