Ancestors of the modern carrot came from Afghanistan over 1000 years ago, although back then the “horn-shaped” roots were more commonly purple, red or yellow. They were originally cultivated for their seeds and flowers, as are many of their relatives today: dill, fennel, parsley.
Carrot Varieties and Seasons
Carrots are harvestable through the winter months and gain sweetness after frost. Carrots sold with the tops intact indicate freshness, but should be removed for longer term storage. In fall and spring, we grow stocky orange and purple varieties suited to Virginia soil: Danvers and Purple Haze.
our retail size is 12 oz
Quick Carrot Recipes
always wash produce before eating
Simple Roasted Carrots
Trim stems to 1″. Toss with olive oil, salt and pepper and roast 425 for 15 minutes. Lower heat to 300 and roast additional 5-10 minutes until soft and golden. Sprinkle with freshly chopped soft herbs such as dill, parsley and cilantro.
Spicy Carrot Slaw
Julienne 1 bunch carrots. Combine with 2 Tbsp olive oil, 1 Tbsp lime juice, 1 tsp honey, 1 jalapeno (seeded, chopped), 1/2 tsp salt. Toss to coat and marinate 15 minutes. Add generous amount of freshly chopped cilantro, 1/2 tsp ground coriander, salt and pepper to taste.
source: Bon Appétit
Herb Glazed Carrots
Trim and quarter 1/2 lb carrots. In a heavy saute pan melt 2 Tbsp unsalted butter. Add carrots and enough water to cover halfway. Season with salt and pinch of sugar, and cook over low heat covered for 8 minutes. Remove lid and continue to cook stirring gently until liquid is almost evaporated. Add 1 more Tbsp butter, stirring to create glaze. Top with fresh soft herbs.
inspired by Andrea Reusing