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Market Fresh Finds: Easy to see that carrots are a good for you, versatile veggie

By Judi Seifert, for The Columbian
Published: September 15, 2017, 6:01am

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.

Equivalents

2 medium carrots = 1 cup sliced

1½ carrots = 1 cup shredded

½ pound carrots = 1½ cups chopped

1 pound carrots = 2½ cups cooked

1 pound carrots = 5 to 7 medium whole

1 pound carrots = 25 to 30 baby carrots

Some carrots are harvested early and sold as baby carrots. Most of the bagged snacking carrots found in markets today are “baby cut”. Large carrots are cut and tumbled in a peeler until the desired shape is achieved. The white blush sometimes found on peeled carrots is the result of loss of moisture and will not affect the quality of the carrot.

To freeze carrots, wash and peel young, tender carrots. Small roots can be left whole, or sliced into strips or slices. Blanch for 2 minutes in boiling water then immediately cool in ice water. Drain and spread on a baking sheet in the freezer until they are frozen hard. Package in freezer containers and store in freezer for up to eight months.

Dehydrated carrots are very handy to have in the pantry to add to soups. Prepare, blanch and cool slices as for the freezing method. Arrange in single layer on dehydrator tray and dry at 125 degrees until brittle. Store in an airtight container.

Carrots can be canned, using a pressure canner and following tested recipes such as those found at the National Center for Home Food Preservation; http://nchfp.uga.edu/how/can_04/carrots_sliced.html.

Pickled carrots will add a zesty touch to salads, using a tested recipe such as those found at http://nchfp.uga.edu/how/can_06/pickled_carrots.html.

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


Judi Seifert is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://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.”

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