Carrots
After getting carrots in your CSA, you'll never want to go back to grocery store carrots again! Farm carrots are delicious enough to be the star of the show, not just a supporting role
We often think of carrots as an unexciting but necessary staple vegetable to dice up with celery and onion as a soup base or maybe grate up to add color to our slaw. But sweet farm carrots that taste like a carrot should are worth celebrating and are special enough to be the star of the show! While carrots are root vegetables known for their vibrant orange color, though they come in other hues like purple, yellow, and white. With a crisp texture and sweet, earthy flavor, they can be enjoyed raw, cooked, or juiced.
Flavor profile: Sweet and earthy. Tastes like a carrot!
When it’s in season: Carrots have a long growing season. They are available June through January.
Uses: Eat them raw in salads or as a snack, roasted as a side dish, in soups and stews, juices and smoothies, and baked goods like carrot cakes and muffins.And don't forget to use those carrot tops- Turn them into a pesto or chimichurri for a bonus sauce! Try splitting carrots in half lengthwise (you can even leave some of the top on for added color) for a veggie tray or roast with a bit of oil, salt and spices on top of whipped feta for an elegant side dish.
Pairs with: Parsley, dill, thyme and warm spices like cumin, ginger, and paprika
Storage: Store carrots in the refrigerator in a plastic bag or container. Remove the greens to extend their shelf life, which can last up to a few weeks.
Varieties: There are countless heirloom varieties of carrots - common ones include Imperators, Danvers Chantenay, Nantes, and Parisian. Within these categories, you'll find carrots of all different colors including purple, yellow, white, red, and orange that add gorgeous color and additional nutrients to your meals
Nutrients: Rich in beta-carotene, which converts to vitamin A in the body, carrots are a nutritious addition to various dishes.
