Carrots

Select

Carrots are an almost constant presence at the farmers market because of their sturdy nature to withstand cold temperatures and their ability to stay fresh for long periods of time once picked. Their true season starts in late-April and lasts through October.

Select carrots with their fronds still attached, if possible. Fronds should be sprightly and green, not yellowed. During the off-season, carrots are often found without their greens attached and they are best for soups and stews. During any season, carrots should be firm with minimal nicks and bruises.

Store

Store unwashed, dry carrots in a sealed bag in the fridge and they will keep for at least a week with their fronds attached. Without their fronds, carrots can last for as long as 4 weeks in the fridge, or more.

Prep

Once ready to use, carrots can be cleaned with a vegetable brush under running water to remove all dirt and small roots. Peel carrots that were purchased without their fronds if they seem old and any carrots you want to serve raw (as a preference).