Carrots

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.

Recipes:

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      |     ranchopiccolo@hotmail.com

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