Details
Usage: Eating fresh, salads, cooked, soups, stews, stir-fry, puree, carrot juice.
Selection: Good quality carrots will be firm, smooth-skinned, straight-shaped and well-colored with no blemishes. The deeper the orange coloring of the carrot, the higher the beta carotene content.
Avoid: Avoid carrots that are wilting, soft, crooked, are split or are growing thin hair-like roots. Those with large green areas at the top or that have dark blemishes or brown coloring of any kind are also undesirable.
Storage: Trim the tops off carrots before storing them. You can eat the tops, but they take moisture and nutrition from the carrot during storage and they can only be stored a few days. You can store carrots in your refrigerator's crisper drawer for a few weeks if placed in a perforated plastic bag.
Seasonal Information: Carrots are available year-round with the peak from October through April.
