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Published on May 26, 2016


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. 

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

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


  • 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


  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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