carrot greens // vegetable

🌱🥕🤔 Did you know that carrot greens are just as edible as carrots? Carrot greens are a great replacement for herbs in traditional sauces like pesto or chimichurri and even sautéed with garlic and red pepper as a delicious side dish.

Carrot leaves have 6 times more Vitamin C than the carrot root! They are also a good source of Vitamin K, which is not found in the root per se. Additionally, carrot roots are an important source of dietary carotenes and contribute to our vitamin A needs. A carrot a day keeps the doctor at bay!  

Carrots are one of the most popular root vegetables because you will never get bored with this incredibly versatile root, enjoy them raw as a snack or in salads, cooked for soups and sides, or added to sweet bakes like Grandma Sita’s delicious plant-based carrot cake! 

 Grandma Sita’s tips:
*The best way to keep carrots fresh is by storing them inside a container in the crisper of your fridge. 
*Limp-wilted carrots are dehydrated, no waste them! Stick them in a tub of water in the fridge for a few hours (even overnight) and all are set to eat fresh and crisp.

Although most of us associate carrots with their bright orange color, carrots were originally purple or white with a thin, forked root, over time they became a yellow color. After centuries of domestication, farmers were able to change these thin, white roots into the large, tasty orange roots that grace our vegetable trays today.

🌎 Root vegetables contain beneficial vitamins and health-promoting compounds such as antioxidants. Know your roots and enjoy a season full of yummy plant-based meals. Eating local and seasonal fruits and vegetables helps to reduce food waste, saves resources, improves food quality and healthy habits, and boosts the local economy.