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Carrots
There's nothing like a fresh, crisp, sweet carrot.
Storage
If the carrots have their tops, be sure to cut the tops off before storing roots in the refrigerator. Save the tops for carrot top pesto or toss in the compost. Carrots, without their tops, will store in the refrigerator for weeks, if not months, though they are at their sweetest and juiciest when fresh.
Cooking Tips
Eat carrots raw on their own, or add them to salads, slaws, or ferments. Carrots are also delicious pickled, roasted, braised, made into soup, or even boiled until just tender and tossed with butter. And then, of course, there’s carrot cake!
Recipes
Mexican Style Slaw (doesn’t call for grated carrots but is great with them)
Carrot Salad with Tahini, Crisped Chickpeas, and Parsley
Almost Burnt Carrots with Honey, Butter, and Almonds
Thai Sesame Red Cabbage Slaw with Carrots
Roasted Carrots with Carrot Top Pesto
Grated Carrot Salad with Citrus and Raisins
Mama's Carrots (from Bi-Rite Market)
Carrot Soup with Ginger and Lime
Winter Slaw with Cabbage, Apples, Carrots, and Pecans
Deborah Madison’s Carrot Almond Cake with Ricotta Cream
Edna Lewis’ Three Layer Carrot Cake (we make less frosting than it calls for)
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