Bolero carrots are prized for their sweet flavor, and their ability to store well long-term.
Sale Quantity: two pound bunch
Uses: Carrots are excellent as a raw, crunchy snack or have enhanced flavor and smooth texture when roasted.
Grown In: Field
Grown by: Student Vegetable Field
Preparation and Storage:
Preparation: Remove any remenants of the green tops before use. Wash carrots thoroughly under running water.
Storage: For short-term storage, remove green tops and place carrots in an air-tight plastic container filled with fresh water. Replace the water every 3 or 4 days. Store far away from fruits that produce ethelyne (Apples, and pears)- which is a natural ripening gas that will cause carrots to become very bitter and inedible.
Long-term storage can be done in several ways. You can blanch carrots in boiling water for 5 minutes, then allow them to dry before packing in zip-lock bags. They will keep in the freezer for 5-8 months. Blanching allows for them to retain their color and flavor, especially when used roasted or in soups.
If you have a dark, well ventilated cellar you can layer the carrots in dry sand in a container for up to 6 months. Be sure to chek on them periodically.
Nutrition: One cup of sliced, raw carrots only has about 50 calories. They are a good source of fiber. Carrots are packed with vitamin A , vitamin C, and vitamin K. They are also full of beta-carotene which is an antioxidant that has anti-cancer properties.
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