We grow orange and dragon red varieties of carrots.  The red carrots may be used in the same way as orange carrots.  Red carrots retain their color when cooked and are a colorful addition to dishes.  The red carrots tend to have an extra “herby” flavor.  They need less seasoning than regular orange carrots.

Storage and Preparation:

 Carrots are sold with the greens.  The greens are edible.  The thin leafy portions of the leaves can be steamed and eaten as you would any other leafy green.  The stems tend to be woody and take a very long time to cook down.  The stems and leaves are great for making vegetable stock.  Carrots can be stored in your refrigerator for several months.  Before storing remove the greens.  Keep the carrots in a plastic bag in the vegetable drawer.


Carrot Lentil Soup
A quick soup which is a delight in the summertime.

2 cup lentils (dry green or red)
1 medium onion chopped
1/2 pound carrots chopped
3 tablespoon olive oil
½ pound swiss chard chopped into small pieces
1 tablespoon vegetable broth powder
3 cups water
1 tsp salt
1/4 cup fresh cilantro
2 cloves garlic
1 cup yogurt (plain goat yogurt is perfect for this)

Sautee onion and lentils in 2 tablespoon olive oil for 5 minutes.  Add water and vegetable broth and bring to boil.  Add carrots and simmer until carrots are soft.  Add in swiss chard.
In a food processor prepare a cilantro pesto: garlic, 1 tablespoon olive oil, & cilantro.  Blend the broth mixture with the pesto and yogurt in the food processor.  Garnish with a dollop of yogurt and a sprig of cilantro.  Enjoy.  Serves 4.

Other Recipe Ideas:

  • Honey glazed carrots topped with goat cheese.

Boil 1 lb carrots in water with 1 tablespoon olive oil.
Drain when tender and serve with a drizzle of honey (buckwheat honey is great for this). Top with chevre & sage Leaves.

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