Carrots
What is it?
Our favorite carrot to grow is a Nelson-type orange carrot called Yaya. Carrots grow underground, so look for the largest, darkest colored tops to find the biggest carrots. Grip the greens near the base at the soil and pull straight up, so you do not break the tops off.
Carrots bring beta carotene, fiber, vitamin K1, potassium and antioxidants, and have been linked to better cholesterol numbers, eye health and lower cancer risk.
How do I clean and store it?
Separate the greens from the roots as soon as you get home. Wash the roots in clean cool water — they may need to soak a while and get a good scrubbing for our clay soil to loosen up. Dry them on a towel on the counter, then store them in a partially open silicone bag or a container with the lid slightly ajar in the fridge. Pour off any moisture each day to keep them dry.
The carrot greens are edible too. Wash them, dry them well and store them in a silicone bag.
Recipes
- Toss with olive oil, maple syrup and smoked paprika and roast at 425°F for 20 minutes
- Raw with ranch or hummus
- Into a pot roast or the slow cooker
- Carroty Mac and Cheese
- Carrot top pesto, for the greens
Oh no, we picked thirteen pounds of carrots
Carrots are root vegetables — it is in their nature to keep forever. Stored properly in the fridge, dry and sealed, they last well over a month. If you want to can them, Alton Brown’s Firecrackers are worth a try.