CARROT

Carrot ~ Daucus carota

Carrots, as members of the umbeliferae family, are related to such other plants as parsley, celery, and Queen Anne’s lace.

Requiring more specialized care, carrots are slightly difficult to grow. You must have just the right soil type and pH for whichever particular variety is being grown.

Edible Parts: Root, leafy tops

Nutrition: Carrots are  high in vitamin A and beta carotene, and also contain fiber, calcium, and potassium.

Processing & Storage: Remove leafy tops from carrots and wrap these in a damp cloth or plastic bag and refrigerate. Put roots in a separate plastic bag. If the carrots are in good condition when stored, they can keep up to 4 weeks.

Cooking: When cleaning carrots, you may scrub lightly with a vegetable brush and do not peel unless removing spots where damage has occurred.

Carrots can be eaten raw, steamed, stir-fried, juiced, blended into thick soups and sauces to add sweetness, and sauteed with onions and fresh herbs in butter.

A simple carrot soup can be made by pureeing the carrots, and adding onions or leeks, grated ginger, salt, and soy sauce.

Steaming carrots for 5-10 minutes will retain most of the carrot’s nutrients- just don’t overcook!

The leafy tops can be added to a salad or offered as a garnish.