Carrots are versatile extremely nutritious and tasty vegetables. They are also so commonly available we are likely to take them for granted. If you're used to orange sticks - big or small - from the grocery store, a farm-fresh carrot may well be a revelation to you. They are sweet and tender, full of flavor and crunch.
Carrot Season
Photo © Molly Watson
Wait, you find yourself asking, there's a carrot season? Well, yes. Carrots are obviously available year-round in North America, and are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot's natural season, however, which is late summer and fall (with true baby carrots - not the milled down versions of regular carrots sold as "baby carrots" in bags at grocery stores - available in the spring and early summer). They are often available from storage through early winter in colder climates.
Carrot Varieties
Photo © Molly Watson
Carrots: They're not just orange anymore. Look for golden, white, and red carrots at farmers markets and specialty grocery stores. Carrots are second only to beets in sugar content for vegetables. A good rule of thumb for both: the darker the color the sweeter the flavor.
How to Buy & Store Carrots
Photo © Molly Watson
Look for firm, stiff, unbending carrots. Any give shows a sign of age and "wilting." If you buy carrots with the greens attached, look for fresh, bright green tops. Once home, however, remove the greens and store the carrots loosely wrapped in plastic in the fridge. Fresh carrots will keep for several weeks properly stored.
How to Use Carrots
Photo © Molly Watson
Carrots are great scrubbed clean and eaten raw (no need to peel young, fresh carrots - their peel is thin and tender. Carrots are also great thrown into stews or roasted in a pan with chicken or pork. Or make a simple carrot-centric salad by shredding carrots on a large hole grater, tossing with a bit of white wine vinegar or cider vinegar and sprinkling with salt.
