Local | Fall Quarterly 2019

Featured Produce: Carrots

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There are so many reasons to fall in love with carrots this fall:

• They are a versatile veggie that’s tasty raw, boiled, fried, steamed, cooked in soups or stews, juiced or a popular favorite—in the form of a carrot cake! 
• You can eat every inch of a carrot, including the leafy carrot tops. 
• Carrots can be stored for several months in a refrigerator or over the winter in a cool, moist spot.  
• Carrots are most commonly orange, but can be found yellow, red, purple, and white as well.  The color doesn’t necessarily influence flavor though there can be subtle differences from one color to another.
• Carrots are high in Vitamin A, with a single carrot containing more than 200% of the daily requirement.  They are also rich in biotin, vitamin K, potassium and B6.

To peel or not to peel is personal choice, though it’s recommended to peel or wash non-organic carrots to remove pesticide residue.  Some people find the outside bitter, but the nutritional value of the skin is nearly identical to the flesh, so you aren’t missing much if you peel.