Fun Facts about Carrots:
In-season- April, May, June
- While carrots are a common vegetable throughout the world, the first cultivated carrot in recorded history is thought to have come from the area around Afghanistan around 900 AD.
- Baby carrots aren’t a type of carrot! Baby carrots are either immature carrots, hence their small size, or pieces of larger, thin carrots that are cut into pieces.
- If you eat too many carrots over some time, your skin may turn orange!
Health Benefits of Carrots:
- They are an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot. Vitamin A is known to promote eye and skin health.
- Carrots have high levels of beta-carotene as it is a precursor to vitamin A. Beta-carotene is known to give fruits and vegetables their orange color.
- Carrots are also high in vitamin C which induces collagen production and protects our skin and boosts the immune system.
Cooking with Carrots:
- It’s the perfect “to-go” snack and nicely pairs with many dipping sauces such as ranch, peanut butter, hummus, and more.
- Carrots can be eaten raw, steamed, boiled, roasted, or as an ingredient in soups and stews.
- Carrots are often used in baked goods such as cakes, bread, and muffins.
Recipe using Carrots:
- Carrot Spaghetti
- 2 tsp of olive oil
- 2 tsp of onion chopped fine
- 1 cup of mushrooms chopped
- 1/4 tsp of sea salt
- 3/4 tsp of dried basil
- black pepper to taste
- 3 large carrots ribboned with a vegetable peeler
- 3/4 cups marinara sauce
- fresh chopped parsley for garnish
- Heat the oil in a pan.
- Add the shallot or onion and saute for 1-2 minutes.
- Add the mushrooms, salt, basil, and pepper, and cook for 5-6 minutes until the liquid from the mushrooms has evaporated.
- Add in the carrot ribbons and saute for one minute.
- Stir in the sauce, and let everything cook for 6-8 minutes until ‘noodles’ are done to your liking.
- Top with parsley and enjoy!