You probably have carrots in your fridge right now, but perhaps you have not appreciated how versatile carrots can be. Because carrots are naturally sweet, they are perfect for snacking, salads and for desserts, such as carrot cake or muffins. Savory recipes include soups, stews and glazed or roasted carrots. Carrots can be made into baby food or juiced. Although they are available year-round, peak season is from May through September.
Carrots come in a variety of colors. The orange variety is the newest and most commonly available. The orange color comes from beta-carotene, which is partly converted into Vitamin A when eaten. While Vitamin A is certainly beneficial to eye health, carrots will not improve night vision. This myth was used by the Royal Air Force in WWII to explain why their pilots had success during night air battles, to hide advances in radar technology and improved instrument panels in the fighter planes.
Carrots are a good source of fiber and a cup of raw carrots contains only about 50 calories.
When selecting carrots, look for ones that are smooth, firm and free of cracks and taper well at the ends. Regardless of the color of the carrot, it should be should be uniform from top to bottom. Carrots with their tops are usually fresher than those without them. Carrot tops should be bright, fresh and free from wilting. An unsealed plastic bag is the best way to store carrots. Remove the tops and store carrots, unwashed, in a plastic bag in the coldest part of your refrigerator for up to a month. Keep them dry for longer storage. Consider wrapping carrots in paper towel inside the bag and remove damp towel when needed.