The Farmers Market Federation of NY shares tips each month during the entire harvest season. CARROTS are the September highlighted vegetable. In their recent article they shared a bit from an historical perspective. Carrots have roots in the Middle East where their leaves and seeds were used for medicinal purposes. Once they reached Europe the carrot root was found to be sweet and helped to add flavor to winter meals. In the beginning carrots were purple, yellow or red. Orange carrots didn't appear until around the 17th century when yellow and purple carrots were crossed.
Why eat carrots? They contain beta carotene which is an antioxidant that helps with eye health. Antioxidants in carrots also serve as a preventative agent against many types of cancer and coronary heart disease. A 1/2 cup serving contains about 25 calories, has no fat and is a good source of fiber. Vitamin A content is very high. This is important to the health of your skin. Vitamin C, folate, potassium, phosphorus and magnesium are also present.
Carrots last a very long time if they are stored correctly. Minimize the moisture loss during storage - remove the greens, store in the coolest part of the refrigerator and wrap in plastic. Keep stored carrots separate from apples, pears, potatoes and other fruits because they release ethylene gas which makes carrots age faster.
Enjoy your carrots in salads, tacos, with low fat dips, in stirfrys and casseroles, in soups and salads and of course in carrot cake and muffins. Carrots are tasty and nutritious whether you grate, shred or slice them, whether they are raw, steamed, boiled or roasted.
Stop by at a Farmers Market this weekend and pick up a supply of this fantastic vegetable.