Season

June through Early August

Selection

Choose wel-l­shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid carrots that are soft, wilted, or split.

Preperation

Rinse and remove ends, peel if desired. Carrots are eaten raw or cooked. Use raw in salads, with dips, or plain as a snack. To cook whole or cut: steam, boil, microwave, roast, or add to stir-fries, soups, stews, and casseroles.

Storage

Refrigerate carrots in a plastic bag with tops removed for up to 2 weeks.

Preserving

Carrots can be preserved by freezing, canning, pickling, or drying.

Recipies