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Published on May 26, 2016

Carrots

May 26, 2016

CarrotsFarm Market/Growing Season: 
July - January

Buying Tips: 
Choose carrots that are firm, smooth and bright in color. The deeper the pigment, the richer the carrot will be in phytonutrients. 

Storage: 
Remove the leafy green tops, leaving an inch of stems. Refrigerate dry, unwashed carrots in a plastic bag for two weeks or longer. 

Preparation: 
Scrub your carrots thoroughly; you do not have to peel them. Grate carrots into a fresh salad, slice and roast for a flavorful side dish, or mince and mix with your favorite vegetables in a pot of soup.

Key Nutrients: 

A wonderful source of carotene, Vitamin A, calcium, potassium and other vital vitamins and minerals.

Complementary Flavors: 
Dill, thyme, caraway, cumin, paprika, parsley, chervil, cilantro, anise, mint, ginger, sesame seeds, green onions, honey, beets, onions, parsnips, and potatoes.


Carrot Lemonade

Ingredients

  • 1 lb carrots scrubbed and cut into 1” chunks - no need to peel if using organic 
  • 2 cups water
  • 3 cups pineapple juice, unsweetened white grape juice or combined
  • 3/4 cup lemon juice
  • Water, ice and lemon wedges

Directions

  1. Combine carrots and water in saucepan.
  2. Bring to boil and reduce to simmer.
  3. Cover, cooking until very tender - about 30 minutes. 
  4. Puree, add 1 cup of juice and blend until very smooth. Add remaining juices.
  5. Refrigerate for a couple hours. If mixture thickens, thin with water.
  6. Serve with ice and lemon wedges

Serving Suggestions:

  • Add a splash of mineral water to each glass
  • Add a few grates of ginger
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