Carrots, Regular Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Daucus carota
Eating fresh, salads, cooked, soups, stews, stir-fry, puree, carrot juice.
Good quality carrots will be firm, smooth-skinned, straight-shaped and well-colored with no blemishes.
Carrots with deeper orange coloring mean higher the beta carotene content.
carrots that are wilting, soft, crooked, are split or are growing thin hair-like roots.
Carrots with large green areas at the top or that have dark blemishes or brown coloring of any kind are undesirable.
You can store root vegetables like carrots in your refrigerator's crisper drawer for a few weeks if placed in a perforated plastic bag.
In general, vegetables will not ripen further after harvest.
Carrots have little Saturated Fat or Cholesterol. They're also a good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese, and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium.
Most carrots are sold without the tops because they have been shown to draw moisture from the roots. Yet many people buy carrots with tops to ensure the product is fresh. However, in order to store carrots longer, remove the tops.
Carrots belong to the parsley family. They originated in Afghanistan, cultivated originally for medicinal purposes utilizing the seeds which are produced in the second year of this biennial plant. (Marketable roots grow in a single season.)
The use of carrots spread westward, introduced into England from Holland in the 15th Century. At that point, carrots were coveted for their tops, and no well-dressed English gentlewoman would be seen without lacy carrot leaves decorating her hair.
Good quality broccoli will be dark green to almost blue in color on the flower end and will also be tightly budded.
Avoid broccoli with a flower (...)
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