In Season: July to November
Fresh from the farm carrots don’t usually need to be peeled - a good scrub usually suffices. Eat carrots raw in sticks or grated, steamed, roasted or sautéed. In addition to the regular orange variety there are rainbow, purple, yellow and white carrots available at market- all delicious. Good flavour pairings for carrots include; parsley, chervil, cilantro, garlic, butter, olive oil, sesame, mustard and maple syrup.
To store carrots remove leafy green tops leaving an inch of stem. Store unwashed carrots in a plastic bag in the vegetable bin of your refrigerator for two weeks or longer.
Carrots are very low in Saturated Fat and Cholesterol. They are also a good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium.