Carrots + Carrot Tops
About Me: We grow many varieties of carrots: the traditional orange, but also purple, yellow, white, and pink. Carrots are chalk full of antioxidants, beta-carotene, and vitamin A. Carrots are amazing in most things! Eat raw in a salad or with a dip, roast in the oven, or throw on the barbeque. Organically grown carrots should not be peeled! Just wash and use.
Carrot tops are edible and are highly nutritive, rich in protein, minerals and vitamins such as vitamin C, β-carotene, fibers and several minerals such as Na, P, K, Ca, Mg, Mn, Zn, and Fe. They have an earthy/slightly bitter flavour an are a great addition to dips, soups, etc.
To store: (Carrots) To avoid “floppy carrots,” you need to remove the green tops as soon as you can, leaving about an inch of stems. Just stick dry, unwashed carrots in a mesh bag, or paper towel, and then placed inside a bag, or container inside your fridge crisper for about a month.
(Carrot Tops): Just stick dry, unwashed carrot tops in a mesh bag, or paper towel, and then placed inside a bag, or container inside your fridge crisper for about 2 weeks.
To freeze: Wash carrots and cut into desired thickness. Blanch for 3 minutes, rinse in cold ice water, drain, let dry, and pack in airtight container. When thawed, carrots will not be as crunchy like fresh ones so use in things like soups or stews. Alternatively, you can go ahead and cook and puree your carrots then freeze them this way for a fast addition to soups during the winter months.
Recipes:
Harissa Carrot and Fennel with Lentils and Yogurt
Carrot Lemongrass Soup + Yu Choy
Simple Green Salad + Maple Mustard Dressing
Falafel Salad + Yogurt Dill Dressing
Simple Maple + Brussels Sprout Salad
Spicy Eggplant Cups + Habanero Lemongrass sauce