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Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. Carrots are an excellent source of vitamin A, vitamin B, vitamin C, vitamin K and potassium.

Prep Tips:

Steaming is a great way to cook carrots. To steam carrots, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Slice carrots 1/4" thick and steam for 5 minutes. Transfer to a bowl.

Storage Tips:

Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two months.

Green tops should be cut off before storing in the refrigerator. Leave 1/2 inch to increase storage time.

Harvest Season:

April - June Greenhouse
July - December outdoors

Farm Recipe:

Carrot Raisen Salad

2 cups finely grated carrots
1/2 cup raisins
1/2 cup chopped walnuts or sunflower seeds (optional)

Toss together with dressing of:
1/4 cup honey
1/4 cup mayonnaise
1 tbsp lemon juice

Allow to sit for at least 1 hour in refrigerator.

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