Fast Facts
In the Past
The carrot we know is an enlarged tap-root, descendant of a wild plant found in what is now Iran and Afghanistan, and is related to parsley, fennel, dill and cumin. The root of the carrot’s wild ancestor was a dark purple, almost black color.
In the Soil
Carrots grow their taproots underground, showing fine hair-like leaves above ground. In order for them to grow long and straight, they must be planted in loose, deep soil.
In the Kitchen
Carrots come in many different lengths and colors. They can be added to cakes and baked goods, cooked and served on their own, or added to soups, stews, and quiches. Carrot tops are in fact edible, and can be great additions to soups and salads.
In the Body
Carrots are known for their high levels of vitamin A, a key nutrient for healthy eyes. They also offer vitamins C, B6, thiamine, folic acid, and magnesium.
In Connecticut
Carrots are generally available July through November, though storage may increase availability.
Recipes
These recipes were contributed by Connecticut Food Service Directors. They have been tested in schools and are a great way to feature carrots in a new way. (Recipe and Meal Contribution Review completed by UConn Extension's Farm to School program. SFAs must check the crediting information for accuracy prior to including the item in reimbursable meals.)
If you have a recipe using this product that was successful in schools and would like to share please send it to us!
- Asian Bean Salad with Carrots
- Carrots (Sliced, Frozen)
- Didi's Beef Bolognese Sauce with Carrots
- Harvest Apple Muffin
- Harvest Delight
- Orange Glazed Carrots
- Roasted Carrot Hummus with Sunbutter
- Roasted Root Vegetables
- Silly Dilly Carrots
- Assorted Vegetable Sticks with Dip
Food Service Recipes from other organizations looking to increase local procurement in schools: