Carrots are a key staple for your pantry; eat them raw, pack them for a snack, roast them, or make your chicken or veggie stock.
Details
Quick Tips
- Eat them raw, serve with hummus or another dip
- Pack them for a snack on the go
- Roast them with avocado oil, garlic, salt and pepper
Fun Facts
- Though usually orange in color, carrots can be purple, yellow, red, white, or even black!
- The part of the plant we most commonly eat is known as the taproot, but the greens can be eaten as well (see below)
Carrot Tops
Yep! You can eat the carrot tops.
They can be eaten raw, however they are on the bitter side. Try sautéing them with avocado oil or ghee, like you would with other greens. Or add them into a soup or stock.
Try this recipe for carrot-top pesto.
Storage Info
35º F (in your refrigerator)
- Cut the tops off to keep carrots firm (be sure to keep the greens!)
- Leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness.
- Refrigerate them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Fresh Harvest Carrots
“Carrots purchased from Red Earth Farm through FH are different carrots than the ones you can buy at the grocery store. Because of you, we bought thousands of them from Red Earth in 2016. And last I checked, this FH family of produce-purchasers spent over one million dollars with local farms in 2016.”
Fresh Harvest food storage information is drawn from multiple sources. A primary source is the food safety research conducted by U.S. government agencies, including the United States Department of Agriculture, the U.S. Food & Drug Administration and the U.S. Centers for Disease Control and Prevention.
