Isaiah 58:11

The Lord will guide you always;
    he will satisfy your needs in a sun-scorched land
    and will strengthen your frame.
You will be like a well-watered garden,
    like a spring whose waters never fail.

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Chattanooga CSA, Organic vegetables chattanooga,  Locally grown chattanooga, Pasture raised eggs, Pasture raised pork,  Pasture raised chicken, Local beef

Farm 58, 8097 SR8, Dunlap, TN 37327

© 2017-2019 Farm 58

PHOTOGRAPHY BY CAMERON COKER and CALVARY CHATT CREATIVE

WEBSITE  BY  C & A DESIGNS

FOOD. WORTH. EATING.

Carrots

The early carrots are a smaller, more tender variety and are harvested in bunches with their tops. The late fall and winter carrots are varieties especially chosen for their ability to hold moisture and retain sweetness even after months in cold storage.

 

 

 

Storage Tips

• Twist off tops & refrigerate carrots in a plastic bag.

• For long term storage, pack carrots with moist sand & store in a cool (but not freezing) location.

 

 

Culinary Tips

• Scrub carrots under running water. Peeling removes the nutrients located just under the skin.

• Eat carrots raw to receive the most nutrients, cut into sticks or grate into many types of salads

• Slice & steam for several min or sauté in butter, top with honey for a sweet dish.

• Add to soups, stir-fries, stews, & casseroles.

• Steam & puree carrots add cream, onions, leeks, freshly grated ginger, or soy sauce for a simple soup.

• To roast carrots, cut in large chunks, dot with butter & place in an oven-proof dish. Cover & bake in oven for 40 min.

• You can also simmer the carrots in a stock instead of butter.

 

 

Recipes

Roasted Carrots

Candied Carrots

Carrot Salad

 

 

 

 

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Farm 58 Chicken & Pork Recipes

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Our Favorite Cookbook 

From Asparagus to Zucchini

(link takes you to Amazon. Completely unaffiliated. We just like the book!)