Background Information:
Carrots are available throughout the fall, winter and spring.

Basic Cooking Strategies:
Carrots are great eaten raw and added to salads. Try making a carrot salad to highlight their sweetness and individual flavor, by shredding on a box grater and dress with lemon juice and olive oil. Alternatively, slice into bite size pieces, season with salt and your favorite spices, toss with olive oil and cook on a baking sheet in a single layer. Boil with other root vegetables and mash together, to add sweetness and flavor.

Storage Information:
When you bring home, remove the greens, if still attached. The greens are edible and will make a great pesto, blended with garlic and olive oil. Carrots can be stored for several days, but their flavor is the sweetest when used as soon as possible.


Curry Roasted Carrots, Parsnips, and Chickpeas
Spring Vegetable Pasta
Sesame Roasted Carrots and Bok Choy
Roasted Carrot-Avocado-Orange Salad
Spicy Turnip and Carrot Slaw
San Diego Style Hot Pickled Carrots
Mixed Roasted Vegetables

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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