Our 2023 Winter Grab bags are now sold out! Our 2024 CSA registration will open up in January so stay tuned.

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.


Tagliatelle Bolognese

Indonesian Gado Gado

Carrot Muffins

Harissa Carrot and Fennel with Lentils and Yogurt

Root Vegetable Galette

Carrot Coconut Soup

Carrot Lemongrass Soup + Yu Choy

Vegetable Pot Pie

Coconut Katsu Curry

Tokyo Bekana Chickpea Curry

Simple Green Salad + Maple Mustard Dressing

Falafel Salad + Yogurt Dill Dressing

Turnip + Collard Slaw

Simple Maple + Brussels Sprout Salad

Carrot + Zucchini Pizza

Spicy Eggplant Cups + Habanero Lemongrass sauce

Rosemary Root Stew

Daikon Steaks + Twice Cooked Carrot Noodles

Maple Thyme Carrots + Whipped Honey Goat Cheese