Varieties grown: Mokum, Napoli, Yellowstone

Everybody loves our carrots! (Or so we’ve been told.) They’re versatile, sweet, crunchy, juicy, and have that classic carroty taste. They have countless uses and preparations.

How to use them:

• Grated raw into coleslaws and salads

• Chopped and roasted with salt, oil, and other vegetables

• Grated into carrot cakes, breads, and muffins

• Cooked into soups and stews

• Eaten raw with hummus, ranch, and other dips

• Stir fried with other vegetables

• Pickled or fermented, with other vegetables or on their own

How to store them: In the refrigerator, inside a non-breathable container (plastic bag, glass or plastic storage tub, etc.). As with all fresh-bunched roots, cut the roots from the greens before storage, as the greens will steal water and nutrients from the roots during storage.