418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Tasty Recipes for Carrots 

Nutritional Value

Of all the commonly consumed vegetables, carrots provide the highest amount of pro-vitamin A carotenes. Carrots also offer an excellent source of fiber, vitamin K, and biotin.  They are a good source of vitamins B6 and C, potassium, and thiamine. Carrots contain a large amount of antioxidant compounds which help to protect against cardiovascular disease and cancer. The high intake of carotene has been linked with a 20 percent decrease in postmenopausal breast cancer and up to a 50 percent decrease in the cancers of the cervix, bladder, colon, prostate, larynx, and esophagus.  Extensive studies have shown that a diet that includes at least one carrot per day could cut the rate of lung cancer in half. Carrots are also effective in promoting good vision, especially night vision. Beta-carotene provides protection against macular degeneration and the development of senile cataracts - which is the leading cause of blindness in the elderly.  

Storage Tips

Freezing - Carrots can be frozen: blanch for 3 minutes, rinse in cold water, drain, and pack into airtight containers.

Refrigerate - Remove greens and refrigerate in a plastic bag. Will last 2-4 weeks.

Carrot-Apple-Raisin Salad

In its most basic form, simply combine grated carrot, apple cut into bite-sized pieces, some mayo, and a handful of raisins. But I find there are endless ways to mess with this recipe and still have a tasty salad! Add some nuts: walnuts, pecans, or pepitas. Add some diced celery. Substitute dried cherries or cranberries for the raisins. Mix together a little plain yogurt and a dab of honey and a shake of paprika and use this instead of mayonnaise. If you have some, you can even dice up a little jicama and throw that in. 

Beet-carrot-apple-raisin-walnut salad

A variation of the above mentioned salad....So try this: grate up a few carrots and a raw beet (scrubbed and peeled lightly with a vegetable peeler first). Add cut up apple, a handful of raisins, and some nuts (toasted if you have the time and inclination! A few minutes in the toaster oven does the trick). Stir in a dollop of mayo to incorporate everything and serve! You can enhance the mayo with a little lemon juice, honey and cinnamon for added yum.

Recipe taken from Debbie's Kitchen Live Earth Farm

Carottes Rapées (Grated Carrot Salad)
serves 4 - 6

2 lbs. carrots
2 tbsp. chopped chives
1-2 tbsp. chopped fresh parsley
Juice of 1/2 lemon
1 tbsp. wine vinegar
1 small clove garlic, minced
1 tsp. Dijon mustard
Sea salt and freshly ground black pepper
8 tbsp. olive oil (or part olive oil, part safflower oil)

Grate carrots fine, either with a hand grater or a food processor. Toss them with chives and parsley. Combine lemon juice, vinegar, garlic, mustard salt and pepper and mix well. Whisk in oil and toss with carrots. Serve at once or chill and serve, tossing once more before serving.

Live Earth Farm

Carrot and Parsley Salad

Makes 6 servings

3 ½ cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 Tbsp. Fresh lemon juice
¼ cup vegetable oil
½ tsp. Salt
Plenty of freshly ground black pepper to taste
Variations: add 1 tbsp of chopped mint or chives; or 1 tsp of ground cumin.

Combine the carrots, parsley, garlic, lemon juice, oil, salt, and pepper in a serving bowl and toss well. Carrot and Parsley Salad can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days.

Brookfield Farm