Carrots are vegetables that grow in the ground. They can be many different colors including orange, purple, yellow and white. Carrots can be bought in the store or at a farmers market with the greens still attached.
Choose carrots that are firm and deep in color. Avoid carrots that are soft or split. Visible dirt should be scrubbed and rinsed off of carrots before using them.
If the green tops are still attached, cut them off. Store carrots without the green tops in a plastic bag in the refrigerator for up to two weeks.
Carrots are an excellent source of Vitamin A, which promotes cell growth and good vision. They also contain Vitamin C, which helps heal cuts and wounds.
- Add carrots to casseroles or hot dishes
- Make a smoothie with cooked carrots, pineapple and yogurt
- Dip raw carrot sticks in hummus or your favorite dip
- Add to a stir-fry
- Use shredded carrots to make a carrot cake or muffins
- Roast carrots with a glaze or seasonings and serve as a side dish
- Add chopped carrots to soups or stews
- Carrots can be pickled (see recipe)
- Shred carrots and add to coleslaw
- Add to pasta salad or salad greens
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.