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.

To store: 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.

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.


Tagliatelle Bolognese

Indonesian Gado Gado

Carrot Muffins

Harissa Carrot and Fennel with Lentils and Yogurt

Root Vegetable Galette

Carrot Coconut Soup