All about carrots

Sep 8, 2016

You may just be pulling up the last of your summer planted carrots so here’s a bit more about our delicious veggie of the month. The carrot is a simple root vegetable, usually conical or cylindrical in shape. They are available in 2 inch baby size and larger. Though orange is the most common carrot colour, some varieties are yellow, white or even purple!

Choose long, narrow carrots that are firm and smooth. If there are greens attached, the carrots are probably freshly harvested. Also check for green near the top of the carrot. If present, this means that carrots may be a bit bitter. Avoid carrots that are bendable, have cracks or look wrinkled.

If you are buying carrots with greens attached, remove them before refrigerating and store them in perforated plastic bag in the crisper. Keep them separate from apples though! The ethylene gas from the apples could make your carrots bitter.

Carrots are most often eaten raw but can also be steamed, sautéed, stir fried, braised, roasted or even microwaved. Carrots are an excellent addition to many recipes as well. Grate them into your salad, add them to your spaghetti sauce, cook them in a casserole or shred them into your baking.

While your garden may be at the end, carrots are available all year long. A medium raw carrot has only 25 calories. Carrots are very high in beta carotene, which the body converts to Vitamin A. Beta carotene is a powerful antioxidant that is important for your eyes.

Here are some of our favourite carrot recipes: