Storing carrots in this manner keeps them crisp for two weeks; it prevents them from going rubbery and brown.

Wash the carrots.

Place the carrots in the plastic container.

Put fresh cold water in the plastic container until it covers the carrots completely.

Put the lid on the plastic container.

Put the plastic container in the fridge.

Change the water every 4 or 5 days.

Carrots will stay crisp for two weeks.

Usage Tips

Carrots can be eaten raw, whole, chopped or grated into salads for color, and are also often chopped and cooked in soups and stews. A well known dish is Carrots Julienne.

One can also make carrot cake and carrot pudding.

The greens are edible as a leaf vegetable, but are rarely eaten.

Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Since the late 1980s, baby carrots or mini carrots, carrots that have been peeled and cut into uniform cylinders, have been a popular ready-to-eat snack.

Carrot and Raisin Salad with Lemon Vinaigrette
Carrot Curry with Chilies
Chicken, Carrot, and Leek Parcels
Harvest Vegetable Fricassee

Carrot and Raisin Salad with Lemon Vinaigrette

1/4 c fresh lemon juice

1 tsp salt

1 tsp sugar

pinch white pepper (black will do)

1 tsp Dijon mustard

3/4 c peanut or canola oil

5 c shredded carrots

3/4 c seedless raisins

In a bowl combine the lemon juice, salt, sugar and pepper and stir until salt and sugar are dissolved; stir in the mustard. Whisk in the oil slowly until mixture is thick and emulsified.

Combine carrots and raisins in a large bowl. Drizzle with half the vinaigrette and toss to coat thoroughly. Cover salad tightly and refrigerate for at least two hours. Toss again just before serving.

Serves 6.

Prep Tips: Not your usual carrot salad! This is one time when bottled lemon juice just won’t do the trick – you’ll miss the bright, true lemon flavor. Cover remaining vinaigrette and refrigerate for another time – it is wonderful on steamed vegetables.

Adapted from Perfect Vinaigrettes, Linda Dannenberg, 2001.

Carrot Curry with Chilies

Member Susan Brazer serves this dish with rice and a nice spinach or red leaf lettuce salad – perfect!

1 med hot green chili, about 4 inches

2 tbsp corn or peanut oil

5 tbsp chopped shallot

1 lb carrots, cut in 1/4-inch thick coins

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground fennel

1/8 tsp cayenne

1/4 tsp turmeric

10-15 fresh basil leaves, julienne into thin strips

3/4 c coconut milk

Remove stem and seeds from chili and mince.

Over medium heat, sauté shallots and chili in oil for about two minutes, then add spices and carrots. Cook another 2-3 minutes. Add coconut milk and stir well. Cover pan, turn heat to low and simmer until carrots are tender (anywhere from 5 to 25 minutes, depending on freshness of carrots). Garnish with additional whole basil leaves, if desired.

Serves 4.

Prep Tips: Make sure you use unsweetened coconut milk, not cream of coconut used for pina coladas, and shake well before using.

Chicken, Carrot, and Leek Parcels

Sounds tedious, but is easy and delicious. Plus younger children will think it’s cool!

4 chicken fillets or boneless breast portions (substitute tofu)

2 small leeks, sliced

2 carrots, grated

4 stoned black olives, chopped

1 garlic clove, crushed

4 9x9 pieces of wax paper

1-2 tbsp olive oil

salt and pepper

black olives and herb sprigs, to garnish

Preheat the oven to 400 degrees. Season the chicken well.

Divide the leeks equally among four sheets of greased wax paper, about 9 inches square. Place a piece of chicken on top of each.

Mix the carrots, olives, garlic and oil together. Season lightly and place on top of the chicken portions. Then carefully wrap up each parcel, making sure the paper folds are underneath and the carrot mixture on top.

Bake for 20 minutes and serve hot in the paper, garnished with black olives and herb sprigs.

Serves 4.

From Hilaire Walden’s Traditional British Cooking (Bristol: Anness, 1997)

Harvest Vegetable Fricassee

Great over biscuits, rice or couscous.

1 1/2 tbsp olive oil

3 lg carrots, peeled, cut into 1/2-inch pieces
3 lg parsnips, peeled, cut into 1/2-inch pieces
3 c cubed, peeled butternut squash (about 1 lb)
1 1/2 c chopped onion
3 lg garlic cloves, minced
1 bay leaf

1 tbsp butter
1 1/2 tbsp flour
1 1/2 c vegetable stock

Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.

Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add stock; bring to boil, whisking until slightly thickened, about 3 minutes.

Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.

Serves 4.

Adapted from Bon Appétit, September 1997.

Per Serving: calories, 258; total fat, 9g; saturated fat, 3g; cholesterol, 8mg.

Provident Organic Farm
prov‧i‧dent [prŏv'ĭ-dənt, -dĕnt] adj, providing carefully for future needs and events		Join CSA Contact Us
Home About CSA's How it Works Produce & Recipes Pick-Up Locations News & Events Join CSA Meet the Farmer Farm Location Volunteer Medora Harvest Fund Contact Us Member Comments	You are here: Home > Produce & Recipes > Carrots Produce & Recipes c Carrots A plant of the parsley family with feathery green leaves and an orange root that can be eaten raw or cooked. The orange root has a sweet flavor and is one of the most popular versatile root vegetables. Storage Tips Storing carrots in this manner keeps them crisp for two weeks; it prevents them from going rubbery and brown. Wash the carrots. Place the carrots in the plastic container. Put fresh cold water in the plastic container until it covers the carrots completely. Put the lid on the plastic container. Put the plastic container in the fridge. Change the water every 4 or 5 days. Carrots will stay crisp for two weeks. Usage Tips Carrots can be eaten raw, whole, chopped or grated into salads for color, and are also often chopped and cooked in soups and stews. A well known dish is Carrots Julienne. One can also make carrot cake and carrot pudding. The greens are edible as a leaf vegetable, but are rarely eaten. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths. Since the late 1980s, baby carrots or mini carrots, carrots that have been peeled and cut into uniform cylinders, have been a popular ready-to-eat snack. Back to produce Carrot and Raisin Salad with Lemon Vinaigrette Carrot Curry with Chilies Chicken, Carrot, and Leek Parcels Harvest Vegetable Fricassee Carrot and Raisin Salad with Lemon Vinaigrette 1/4 c fresh lemon juice 1 tsp salt 1 tsp sugar pinch white pepper (black will do) 1 tsp Dijon mustard 3/4 c peanut or canola oil 5 c shredded carrots 3/4 c seedless raisins In a bowl combine the lemon juice, salt, sugar and pepper and stir until salt and sugar are dissolved; stir in the mustard. Whisk in the oil slowly until mixture is thick and emulsified. Combine carrots and raisins in a large bowl. Drizzle with half the vinaigrette and toss to coat thoroughly. Cover salad tightly and refrigerate for at least two hours. Toss again just before serving. Serves 6. Prep Tips: Not your usual carrot salad! This is one time when bottled lemon juice just won’t do the trick – you’ll miss the bright, true lemon flavor. Cover remaining vinaigrette and refrigerate for another time – it is wonderful on steamed vegetables. Adapted from Perfect Vinaigrettes, Linda Dannenberg, 2001. Back to Top Carrot Curry with Chilies Member Susan Brazer serves this dish with rice and a nice spinach or red leaf lettuce salad – perfect! 1 med hot green chili, about 4 inches 2 tbsp corn or peanut oil 5 tbsp chopped shallot 1 lb carrots, cut in 1/4-inch thick coins 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground fennel 1/8 tsp cayenne 1/4 tsp turmeric 10-15 fresh basil leaves, julienne into thin strips 3/4 c coconut milk Remove stem and seeds from chili and mince. Over medium heat, sauté shallots and chili in oil for about two minutes, then add spices and carrots. Cook another 2-3 minutes. Add coconut milk and stir well. Cover pan, turn heat to low and simmer until carrots are tender (anywhere from 5 to 25 minutes, depending on freshness of carrots). Garnish with additional whole basil leaves, if desired. Serves 4. Prep Tips: Make sure you use unsweetened coconut milk, not cream of coconut used for pina coladas, and shake well before using. Back to Top Chicken, Carrot, and Leek Parcels Sounds tedious, but is easy and delicious. Plus younger children will think it’s cool! 4 chicken fillets or boneless breast portions (substitute tofu) 2 small leeks, sliced 2 carrots, grated 4 stoned black olives, chopped 1 garlic clove, crushed 4 9x9 pieces of wax paper 1-2 tbsp olive oil salt and pepper black olives and herb sprigs, to garnish Preheat the oven to 400 degrees. Season the chicken well. Divide the leeks equally among four sheets of greased wax paper, about 9 inches square. Place a piece of chicken on top of each. Mix the carrots, olives, garlic and oil together. Season lightly and place on top of the chicken portions. Then carefully wrap up each parcel, making sure the paper folds are underneath and the carrot mixture on top. Bake for 20 minutes and serve hot in the paper, garnished with black olives and herb sprigs. Serves 4. From Hilaire Walden’s Traditional British Cooking (Bristol: Anness, 1997) Back to Top Harvest Vegetable Fricassee Great over biscuits, rice or couscous. 1 1/2 tbsp olive oil 3 lg carrots, peeled, cut into 1/2-inch pieces 3 lg parsnips, peeled, cut into 1/2-inch pieces 3 c cubed, peeled butternut squash (about 1 lb) 1 1/2 c chopped onion 3 lg garlic cloves, minced 1 bay leaf 1 tbsp butter 1 1/2 tbsp flour 1 1/2 c vegetable stock Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes. Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add stock; bring to boil, whisking until slightly thickened, about 3 minutes. Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf. Serves 4. Adapted from Bon Appétit, September 1997. Per Serving: calories, 258; total fat, 9g; saturated fat, 3g; cholesterol, 8mg. Back to Top

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