Maine Harvest for Hunger

Carrots

Choose: Carrots that are firm, smooth, evenly shaped, and have a bright orange color. Do not choose those that are flabby, shriveled, rough or cracked. One pound will serve 3 or 4 or equal about 3 cups grated, 3 1/2 to 4 cups sliced or diced.
Store: Carrot greens (if still attached) should be removed right after purchase. Carrots should be stored in the refrigerator wrapped in plastic and are best if used within 1-2 weeks.
How to use: Wash well. Carrots can be eaten raw (scrubbed or scraped, whole, sliced or shredded) or they can be cut up and cooked by steaming, boiling, stir-frying, or as part of a soup, stew or casserole.

Recipes:

Carrot Bread

Carrot Fries, Baked with Cumin

Carrot Leek Soup

Carrot Pie

Carrots with Rosemary

For more recipes, nutrition, and preparation information, visit the Carrots, Bulletin #4175 – part of UMaine Extension’s Vegetables and Fruits for Health series.

Questions?

For more information about Harvest for Hunger, contact extension.harvestforhunger@maine.edu or complete and submit our contact form.

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