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
  • Ingredients:
    • 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
  • Instructions:
    • 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!

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