CARROTS

When to Buy/In Season:
Carrots are in season all year

How to Select:
Look for: firmest, well-formed, bright-orange-red carrots. Avoid flabby or shriveled ones.

Organic Issues:
Root vegetables, need rich organic soils

Pesticide Issues:
EWG 2009 Dirty Dozen, carrots rank #11 for highest levels of pesticide residues

How to Store:

Fresh:
Refrigerate in crisper or plastic bag. Remove tops, Use within 1 – 2 weeks. Carrots may be chilled in ice water to crispen

Carrots are sensitive to ethylene, formed naturally from certain other produce, so store away from

Apples
Apricots
Avocados
Bananas, unripe
Cantaloupe
Figs
Honeydew
Nectarines
Peaches
Pears
Plums
Tomatoes

Frozen:
To Freeze from fresh:

Prepare: Select young, tender, coreless carrots. Remove tops, wash and peel. Leave small carrots whole. Cut others into thin slices, 1/4-inch cubes or lengthwise strips.

Blanch: Water blanch small whole carrots 5 minutes, diced or sliced 2 minutes, and lengthwise strips 2 minutes. Cool promptly, drain, package, seal and freeze
1-1/4 to 1-1/2 pounds yields 1 pint

Cook from Frozen: 5 – 10 minutes, using 1/2 cup lightly salted water for each pint (2 cups) of vegetables

Store: store freshly frozen carrots in the freezer up to 6 months

Canned:
Store: commercially canned carrots up to 2 years at room temperature.

Photo Source: julep67

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