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Carrots, Orange (no tops)


~1.25 lbs

Cal-Organic Farms (CA)

Carrots are earthy and sweet, boost the nutritional value and the flavor of soups and stews, and are an indispensable and versatile ingredient for culinary use. They can be eaten whole fresh, pureed into sauces, roasted and fried. Carrots pair well with almonds, butter, radishes, cheeses, ginger, cardamom, potatoes, mushrooms, shallots, tomatoes, vinegar and so much more. The orange carrot came out of the Netherlands around the 1500s, but the original colors of Purple, Yellow, and Red are coming into vogue.

Being a root vegetable, carrots can last any where from 3 to 5 weeks. Keep them in the crisper (they want just a tad bit of humidity) but away from ethelyne producers (e.g. apples, avocados, tomatos) as it can turn the carrots bitter.

The terpenoids are what drive non-sugar flavors, so it's all about the right balance. If the carrot tastes a little bitter, then roasting it will help break down the terpenoids and release some of the natural sugars.

In the 17th century, Dutch growers cultivated orange carrots as a tribute to William of Orange – who led the the struggle for Dutch independence – and the color stuck. A thousand years of yellow, white and purple carrot history was wiped out in a generation. The Horn Carrot derives from the Netherlands town of Hoorn in the neighborhood of which it was presumably bred. All our modern, western carrots ultimately descend from these varieties. Check out the Carrot Museum

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