Carrots

Fun Facts:

Varieties we grow: Bolero, Mokum, Romance
Seasonality: Spring, summer, fall
Crop origin: Carrots were originally cultivated in what is now Afghanistan about 1000 years ago.
Both the root and the greens are edible.
Health benefits: Rich in vitamin A (important to eye health, growth, immunity, reproduction), and beta-carotene, calcium and Vitamin K (important for bone health). The fiber in carrots can help maintain healthy blood sugar levels, and supports a healthy GI.
Just one carrot gives us 200% of our daily requirement for vitamin A.
Eating a carrot raw only gives you 3% of the beneficial beta-carotene, whereas cooking the carrot releases 40%. Therefor, some argue that eating carrots cooked is healthier than eating them raw.

Storage Information:

Temperature: 32-40F
Percent Humidity: 95% RH
Wash? unwashed
How to Store: store roots in perforated plastic bag. Can also store carrots in a container, completely covered by water and closed with a lid. Change water every 4-5 days.
Where to Store: crisper drawer of fridge
Best Used By: 3-4 weeks
Maximum Storage: 4-6 months
Notes: carrots store best without their greens. Trim tops down to 1-2 inches before storing. Greens can be stored, wrapped in a moist towel in a plastic bag in the crisper drawer.

Best ways to prepare carrot root: boil, juice, raw, roast, steam

Best ways to prepare carrot greens: raw

How to can:

The Practical Produce Cookbook by Ray and Elsie Hoover.

Raw pack: Wash and peel carrots, Leave small carrots whole; slice or dice larger carrots. Fill jars tightly, leaving 1-inch headspace. Add 1 tsp. salt to quarts and 1/2 tsp. to pints. Cover with boiling water, leaving 1-inch headspace.
Hot pack: Prepare as for raw pack. Cover with boiling water; boil 5 minutes. Fill jars with hot carrots to within 1-inch of top. Add 1 tsp. salt to quarts and 1/2 tsp. to pints. Fill to within 1-inch of top with boiling cooking liquid.

Process in a pressure canner; pints 25 minutes and quarts 30 minutes. Process at 10 lb. of pressure if you live below 1000 feet about sea level. Process at 15 lb. of pressure if you live at or above 1000 feet above sea level.

How to freeze carrots:
Select tender, smaller carrots. Remove tops, wash and scrape. Slice lengthwise, crosswise or dice. Small carrots may be left whole. Water blanch cut carrots 2 minutes; small whole carrots 5 minutes.
Cool immediately in cold water; drain, package and freeze.

Featured Recipes :

Gajar Halwa or Carrot Halwa

Submitted by apprentice Lauren Krukiel
This is a sweet, warm, Indian dessert. It can be made vegan or vegetarian.

Ingredients:
2 and ½ cups grated organic carrots or gajar
2 and ½ cups almond milk or regular dairy milk
8 tbsp organic unrefined cane sugar or regular sugar (add more or less as required)
¼ or ⅓ cup almond paste or evaporated milk/khoya (optional)
5-6 cardamom, powdered or crushed
8-10 unsalted whole or chopped cashews
7-8 unsalted pistachios – sliced or chopped
12-15 golden raisins
a pinch of saffron (optional)
2 or 2/12 tbsp neutral flavored oil (sunflower oil) or ghee

Directions:
1. Wash, peel and grate the carrots (gajar).
2. Mix the almond milk or regular dairy milk and grated carrot together in a pan.
3. Keep on stovetop and allow the mixture to simmer.
4. Continue to simmer and cook, stirring occasionally.
5. After 15-20 minutes, add cardamom powder and stir.
6. When the mixture has started thickening, add sugar & oil/ghee.
7. Stir and continue to cook.
8. When the mixture has almost dried, add the almond paste and dry fruits.
9. Stir and cook further for 2-3 minutes.
10. Serve carrot halwa hot or warm. The carrot halwa can also be refrigerated and served cold. Carrot halwa stays good in the refrigerator for 3-4 days.

Serves 4.

Garden Fresh Carrot Muffins

Submitted by apprentice Cheryl Kastanowski
A healthy way to start the day!

Ingredients:
1-1/2 cups of granola with almonds
1 egg
1 cup unsifted all purpose flour
1/2 cup milk
3 teaspoons baking powder
1/4 cup honey
1/4 cup vegetable or light olive oil
1/2 teaspoon cinnamon
1 cup finely shredded carrots, lightly packed into measuring cup
1/2 teaspoon ginger

Directions:
Combine granola, flour, baking powder, salt and spices in large bowl. Stir well to blend. Beat egg in a small bowl. Add milk, honey and oil. Mix well.Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Stir in carrots.

Fill paper-lined or greased muffin-pan cups 2/3 full.

Bake at 400°F for 20-25 minutes. Brush melted butter over tops and sprinkle lightly with turbinado sugar or spread with cream cheese frosting or whipped cream cheese. Serve split with butter while still warm.

Processor Method: These may be made more easily in the food processor. In a bowl, whisk together flour and other dry ingredients. Add honey and liquid ingredients to processor bowl and mix using the metal blade. Switch to grating disk and grate the carrots into the liquid ingredients in the processor bowl. Combine dry ingredients and carrot mixture well and proceed as above.

Makes 1 dozen.