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Carrots

How to Select and Store Carrots:

Fresh carrots should have a deep colour with no signs of spoilage. They should always be firm and never cracked. Avoid purchasing carrots that are green in colour, as these ones tend to be bitter. Also avoid any that are limp or black near the top.

Choose medium sized carrots that taper at the ends. Larger and thicker carrots may be woodier and tougher to eat. Smaller ones may be more tender, but are not as sweet as medium-sized carrots. 

It’s best to store your carrots in an open or perforated plastic bag in the refrigerator where they can last for up to two weeks.

You can eat the tops of carrots! Green carrot tops add great flavour to soups and stocks.  However, remove the tops from the carrots before storing them in the fridge, as they will not last as long as the carrot root itself. Tops may also wick moisture away from the carrots.

To Freeze carrots, peel and chop into bite sized pieces. Blanch in hot water with a pinch of salt for 3 minutes. Drain and submerge into an ice bath for 30 seconds to halt the cooking process. Drain and arrange in a single layer on a baking sheet to flash freeze. Transfer frozen carrots to an airtight bag or container and use within a year.

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