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Raw carrots make for quick and easy snacking, but this versatile root vegetable can also be roasted, braised, steamed or sauteed — as well as baked into muffins, quick breads and cakes. While they’re a year-round supermarket staple, carrots actually have a season, or two seasons to be precise. There’s a late spring crop as well as a fall crop and some of the fall harvest goes into cold storage for winter, which means you can enjoy carrots now and for months to come. Read on for tips on shopping for, storing and prepping carrots.
Orange is the most common color, but carrots come in a rainbow of hues. Check your farmers market for purple, white, yellow and red carrots and pick ones with deep, rich color.
Look for plump, firm carrots without any soft spots. The skin should be smooth and free of cracks or splitting.
If you see carrots sold in bunches, with their leafy tops still attached, make sure the greens are bright and not at all wilted. Carrot tops are a little bitter but can be used in pesto, soups and salads.
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