Carrots


Carrot Recipes

On Ambrose Family Farm we typically grow the rainbow variety of carrots. Carrot facts hold true for the typical orange carrot as well as the rainbow carrot. Rainbow carrots,although unusual in their appearance, we are finding that they are FAR SWEETER than you’re used to and the health benefits found in each of the different colors is really interesting. The red carrots get their color mainly from LYCOPENE that is a type of carotene believed to fight against heart disease and cancers. The purple carrots have anthocyanins, which are a different class of pigments acting as powerful antioxidants. Xanthophylls pigments are the ones found in the yellow carrots. These pigments are very similar to beta-carotene that is thought to support good eye health.

Carrots in general are a good source of vitamin C, vitamin K, and vitamin B-6, iron, potassium, copper, and a good source of fiber in your diet. So what are you waiting for……eat away!



Care and Handling For carrots to be stored, cut off the tops one inch above the root and place in high humidity in the refrigerator. Under proper storage conditions, carrots keep 4 to 6 months. As for using the carrot tops or carrot “greens” we often put them in soups, however, there is a good bit of controversial information out there as to the safety of eating them….you’ll have to make your own decision on this. If you choose not to eat them, they are great in the compost pile or give them to the bunnies!


Freezing Carrots To Freeze Carrots they must be blanched. Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. Blanching slows or stops enzyme action which can cause loss of flavor, color and texture.
1. Select young, tender, medium length carrots. Remove tops, wash and peel
2. Cut large carrots into ¼ inch cubes or wedges. Use whole carrots if they are small.
3. Water blanch small whole carrots for 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes.
4. As always with blanching cool promptly in ice water for 5 minutes, drain and package. Seal in zip closure freezer bags and freeze.

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