Carrots - Bolero

Quick Facts:

Bolero carrots are prized for their sweet flavor, and their ability to store well long-term.

Availability: July

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.


Ginger Carrot and Kale Ribbons


  • 8 large carrots (about 2 lbs), peeled
  • 1/4 cup vegetable or oilve oil
  • 3 slender leeks (white parts only), thinly sliced, washed, and drained
  • 1/3 cup golden raisins, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon finely grated lemon zest; plus 1 tablespoon lemon juice
  • Salt and fresh ground black pepper to taste
  • 4 large kale leaves, tough stems removed and leaves thinly sliced


  • Using a vegetable peeler, slice carrots into long, thin ribbos
  • In a large skillet, heat oil over medium heat. Add leeks and cook, stirring frequently until softened, about 5 minutes.
  • Add the raisins, garlic, ginger, lemon zest and salt. Cook, stirring for about 1 minute. Add carrots, kale and 1/2 cup water and cook, stirring, until softened for about 10 minutes. Stir in the lemon juice and season with salt and peper.