Carrots can be used in so many ways: juiced, steamed, mirepoix, soups, glazed, roasted, and they make a great ingredient to add to any savoury dish. Shredded raw, carrots make a delicious and sweet salad. Crunchy, sweet organic carrots are a versatile favorite in recipes and lunchboxes — great for snacking, too!
The earliest carrots are believed to have originated in Afghanistan, and they weren’t orange at all — they were purple, white, red, black, green, or yellow!
It wasn’t until the 1700s that the common orange carrot we know today arrived on the scene. It’s thought to have been developed by the Dutch as a patriotic tribute to the royal House of Orange. Today carrots are the most popular and familiar of the root vegetables, readily available year-round.
Commercial carrots are bred for uniform color and size, but there are actually numerous types of carrots — including dozens of heirloom varieties — that grow in all sorts of shapes, colors and sizes.
Handling & Storage:
- Look for firm carrots with no splits, cracks or damage. The brighter the color, the sweeter the carrot; a darker orange means more beta-carotene is present. Avoid carrots with black tops, which is a sign of age.
- For bunched carrots, choose ones with bright green tops that look fresh and perky. Cut off the greens before refrigerating your carrots, or they’ll rob the roots of moisture and vitamins.
- Store your carrots in the refrigerator in a sealed container, and they’ll keep for 7 to 10 days. Keep them away from apples and pears, as the ethylene gas those fruits emit as they ripen can turn make carrots bitter.