Carrots
Carrots are sweetest in the fall and winter when they start to store their sugars in the root!
To store carrots:
Remove the green tops as soon as you can, leaving about an inch of stems. Refrigerate carrots in a plastic bag. You can also store them in a bin of water (like celery) to keep them crisp, changing out the water every few days. Save the tops in a plastic bag.
To prep carrots:
Organic carrots don’t need to be peeled. Boil 2-inch cubed carrots in rapidly boiling salt water, uncovered, for 7-10 minutes. Fresh carrot tops can be chopped into a green salad or stir-fry too! The greens can be dried and used as an herb like parsley.
To freeze carrots:
Blanch cut coins for 3 minutes in boiling salt water, dunk in cold ice water for 3 minutes, drain, let dry, and pack in airtight container.
Recipes:
Cabbage and Carrot Salad
This colorful and refreshing salad is a simple and satisfying dish that’s perfect for a light lunch or a healthy side. Made with crunchy vegetables, sweet diced apple, and chopped almonds, this salad is dressed with a light and tangy vinaigrette
Root Vegetable Gratin
Warm up your winter days with this hearty casserole, a comforting blend of seasonal winter vegetables: potatoes, carrots, parsnips, and onions.
Get our FREE Vegetable Storage Guide
Do you want more storage tips?
Download our illustrated guide about how to store, how to prep, how to use,
and how to freeze more than 40 fruits and vegetables.