Select
Carrots are an almost constant presence at the farmers market because of their sturdy nature to withstand cold temperatures and their ability to stay fresh for long periods of time once picked. Their true season starts in late-April and lasts through October.
Select carrots with their fronds still attached, if possible. Fronds should be sprightly and green, not yellowed. During the off-season, carrots are often found without their greens attached and they are best for soups and stews. During any season, carrots should be firm with minimal nicks and bruises.
Store
Store unwashed, dry carrots in a sealed bag in the fridge and they will keep for at least a week with their fronds attached. Without their fronds, carrots can last for as long as 4 weeks in the fridge, or more.
Prep
Once ready to use, carrots can be cleaned with a vegetable brush under running water to remove all dirt and small roots. Peel carrots that were purchased without their fronds if they seem old and any carrots you want to serve raw (as a preference).
Recipes
Cabbage and Carrots with Rice Noodles (Pancit)
Chile Roasted Carrots with a Carrot Green Salsa
Carrot and Ginger Orange Soup
Autumn Harvest Soup with Crispy Kale and Chile-Roasted Seeds
Autumn Minestrone Soup
Pasta Primavera with English Peas and Pea Shoots
Sweet Potato and Carrot Black Bean Chili
Roasted Root Vegetable Salad
Shredded Beet, Carrots and Red Cabbage Salad with Walnuts
Root Vegetables in a Coconut Curry Sauce