carrot

variety:

Mokum
Yaya
Purple Haze
Bolero

storage:

Ideal temp: 32℉

Remove greens and place in a separate, sealed, plastic bag in fridge (if you like to make pesto, or have a rabbit). Store carrots in a sealed plastic bag in your fridge's crisper. Without plastic, the fridge will dehydrate the roots and make them limp. The condensation trapped in the plastic bag prevents this. If the carrots do soften, dunk them in cold water, lightly dry, and return them to the fridge in plastic. Storage life depending on variety: 30-90 days.

USES:

Roasted at high heat with oil and salt
Roasted and glazed with orange juice and honey or maple syrup
Alongside roast chicken, pot roast or meatloaf
Steamed and mixed with butter and salt
Pot pie or Shepard's pie
Mixed root roast (sweet potatoes, potatoes, parsnips, rutabaga, turnips, beets, fennel etc.)
Grated raw into salad/slaw, or shaved thin on a mandolin slicer
Creamy Carrot Soup
Roughly Chopped in soups, or in stock to add flavor
Curry or curried soup
Carrot puree or souffle
Pickled (sweet or spicy)
Grated carrot "Latkahs" or fritters (with other veggies like potatoes, sweet potatoes, rutabaga, etc.)
Juice
Carrot cake, cupcakes, bread or muffins
Crudités (dipped in hummus, ranch or other dip/dressing)

pairs well with:

Root veggies, peas, salads, avocado, orange/lemon/lime/citrus, apple, Asian pear, yogurt, cream, cream cheese, butter, roast chicken or meats, pecans, hazelnuts, toasted seeds (pumpkin, sesame, sunflower) balsamic vinegar, sherry vinegar, rice wine vinegar, mirin, toasted sesame oil, miso, tahini, dijon, mustard, soy sauce, fish sauce, maple syrup, brown sugar, honey, onions, garlic, scallions, shallots, hummus, garbanzo beans, couscous, dill, mint, basil, parsley, cilantro, cumin, coriander, curry, caraway, clove, hot peppers, raisins, dried apricots, prunes, dates, coconut, pineapple.