Market Fresh Finds: Carrots have so many uses, so many benefits

Carrots, the favorite food of that rascally rabbit Bugs Bunny and appreciated in cuisine worldwide as an amazing vegetable for its versatility and uses.

Carrots are root vegetables that originated in Persia that were grown for their aromatic leaves and seeds like their close relatives parsley, fennel, dill and cumin. The carrot root started being used as a food source around the first century and were originally purple, red and black. The Dutch created the orange carrot in the late 16th century, enhancing its sweetness and size. European settlers introduced the carrot to North America shortly thereafter.

One medium carrot contains only 25 calories for 1/2 cup sliced. They come in a variety of colors including purple, red, black, white, yellow and orange. Traditional orange carrots are full of antioxidants and good sources of beta carotene, Vitamin A, K and B6. Other carrot colors do not have the same quantity of beta carotene. To receive the full amount of beta carotene available, cook the carrots before eating. This is one of the few vegetables that cooking actually enhances the availability of the nutrients/vitamins.

Widely used in many cuisines, carrots can be eaten in a variety of ways: raw, steamed, boiled, roasted and as an ingredient in many salads, curry, stir-fry, soups, stews and desserts. They can also be juiced, dehydrated, frozen, canned and pickled. For a salad shred carrot with grater, toss with white wine or cider vinegar and sprinkle with salt. For a quick soup put boiled carrots and potatoes in a blender, and add herbs and spices to taste. Or roast with some olive oil and salt at 350 degrees until just tender. The ideas and serving suggestion for this amazing vegetable are endless. And don’t throw your carrot tops away, they can be used in salads or in place of parsley.

Locally grown carrots are in season in the early summer through late fall when they are freshest and most flavorful. Carrots should be firm, smooth, fairly straight and bright in color. The deeper the orange-color, the more beta-carotene present. If green tops are still attached they should be brightly colored and feathery. Older carrots will be limp, rubbery, have darkly colored stem ends, or severely wilted green tops.

At home, store carrots in the coolest part of the refrigerator in a plastic bag. If carrots still have their green tops, the tops should be cut off, as this will cause your carrots to wilt. Tops need to be eaten as soon as possible as they wilt quickly or wrap in damp paper towels and refrigerate. Properly stored carrots will stay fresh for about two weeks. Do not store near any vegetable or fruit that produce ethylene gas, as carrots will turn bitter. Unwashed carrots can be kept long term in a cool, dark, well ventilated area covered by sand and will last up to five to six months. They can also be left in the ground, covered with mulch, used as needed until the ground begins to freeze.

Did you know carrots do not help people see in the dark better unless you are Vitamin A deficient? During World War II, it was said that pilots had improved success with night air battles due to eating more carrots, but it actually was because of their new radar technology and red instrument panel lights!

For additional carrot recipes and serving suggestions, check out Chef Scotty’s Market Fresh Recipes at ext100.wsu.edu/clark/?p=8163.

Vicki Ivy is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”