Carrots, Fresh

FRESH-PICKED CARROTS
HOW TO BUY Look for straight, rigid, brightly colored carrots without cracks or dry spots. If tops are attached, they should be green and fresh-looking (To order colorful baby carrots such as these, go to diamondorganics.com) HOW TO STORE Remove green tops after buying since they pull vitamins and moisture from the carrot; use the greens within a few days. Refrigerate carrots in plastic bags for up to two weeks. Avoid storing near apples, which emit ethylene gas and make carrots bitter. HOW TO EAT The leafy tops have a strong parsley-like flavor, add to stir-fries, soups, or salads. Add one or two chopped carrots to tomato sauces for natural sweetness. Saute small baby varieties in butter with a bit of honey and salt COLOR CLUES The bold pigments in carrots indicate they're chock-full of antioxidants and vitamins like beta-carotene (the familiar orange ones) and lycopene (less common reddish-purple varieties). There's no difference in taste.

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