Permanent Link: http://ufdc.ufl.edu/IR00002154/00001
 Material Information
Title: Florida Fresh: Carrots
Physical Description: Fact Sheet
Creator: Hillan, Jennifer
Publisher: University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication: Gainesville, Fla.
Publication Date: 2001
Acquisition: Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Melanie Mercer.
Publication Status: Published
General Note: "Publication date: June 2001."
General Note: "FCS8671"
 Record Information
Source Institution: University of Florida Institutional Repository
Holding Location: University of Florida
Rights Management: All rights reserved by the submitter.
System ID: IR00002154:00001

This item is only available as the following downloads:

fy27000 ( PDF )

Full Text


1.This publication is FCS8671, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative E xtension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: June 2001. Please visit the EDIS Web site at http://edis.ifas.ufl.eduThe Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide resea rch, educati onal information and other services only to individuals and institutions that function without regard to race, color, sex, age, handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Servi ce office. Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean 2.Jennifer Hillan, MSH, RD, LD/N, coordinator, Educational/Training Programs, Department of Family, Youth and Community Science s, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611-0310. Reviewed by Linda B. Bobroff, PhD, RD, LD/N and Leigh Ann Martin, Department of Family, Youth and Community Sciences, and Brenda Williams, Alachua County Extension Se rvice. FCS8671-EngFlorida Fresh: Carrots1Jennifer Hillan2Farmers markets offer unique opportunities to buy delicious fruits and vegetables. Because the produce is locally grown, its fresh and reasonably priced. Enjoy some of your favorites or try something new! To find a farmers market in your area, call your county Extension office or visit the Florida Department of Agricultures web site: www.fl-ag.com/farmmkt/city.htm.History and FactsThe first carrots were grown 3,000 years ago. They were various shades of white, purple, and yellow. The first orange carrots were grown in the 16th century by the Dutch. Baby carrots were introduced in 1988. Beta carotene gives carrots their bright orange color. Our bodies use beta carotene to make vitamin A. One full-size carrot provides over 100% of the vitamin A we need every day.AvailabilityNovember through JuneSelectionLook for carrots that are smooth, firm, and brightly-colored. Avoid carrots that are soft, wilted, or have mildew or cracks.StorageRemove green tops. Then place carrots in plastic bag or container and store unwashed in refrigerator crisper. Carrots can be stored in the refrigerator for 2 weeks. They can also be stored in the freezer for 8 months in an airtight container.Preparation & Uses Carrots should be rinsed and scrubbed well before eating. Leave the skin on when possible because its rich in nutrients. Carrots may be eaten raw or cooked (try steaming or microwaving). They are excellent snacks and side dishes. They can also be added to stews, salads, soups, and desserts. Try seasoning cooked carrots with dill, parsley, mint, or cinnamon.


Florida Fresh: Carrots Page 2 June 2001Carrot Nutrient Facts Excellent source of beta carotene, which the body changes into vitamin A Provides fiber and potassium Low in calories and sodium Fat and cholesterol free What are Organically Grown Foods?Organically grown means that a food was produced without man-made pesticides or fertilizers. Natural pesticides and fertilizers are used instead. Organic and non-organic foods are the same in taste and nutritional value. However, organic foods usually cost more. Orange Glazed Carrots Serves 4 1 lb carrots, rinsed, scrubbed, and sliced cup orange juice 2 tablespoons brown sugar 1 teaspoons cinnamon Combine carrots and orange juice in microwave-safe dish. Heat on high 5-7 minutes or until carrots are just tender. Add brown sugar, stir until dissolved, and heat another 30 seconds. Sprinkle with cinnamon and enjoy! Carrot Souffle Serves 6 1 lb carrots, rinsed, scrubbed, and sliced cup soft margarine 1 teaspoons vanilla extract 1 whole egg + 4 egg whites 3 tablespoons flour 1 teaspoon baking powder teaspoon salt cup white sugar 2 tablespoons powdered sugar Preheat oven to 350 F. Spray 2 quart casserole dish with non-stick spray. Steam, microwave, or boil carrots until just tender. Transfer to large mixing bowl and mash carrots with fork. Add margarine, vanilla extract, and eggs and mix well. In separate bowl, combine flour, baking powder, salt, and sugar. Add to carrot mixture and blend until smooth. Transfer to casserole dish and bake uncovered until set (about 50 minutes). Broil until top is slightly brown (about 5 minutes). Sprinkle with powdered sugar before serving. Carrot Bread 3 teaspoons vanilla Makes 2 loaves2 cups sugar3 teaspoons cinnamon 1 cup applesauce1 teaspoon baking soda 2 cups all-purpose flour3 eggs 2 cups raw carrots, grated 1 cup whole wheat flour1 teaspoon salt1 cup pecans or walnuts (optional) Preheat oven to 350 F. Spray two 9x5" loaf pans with non-stick spray. In large bowl, beat eggs until light and foamy. Mix in sugar, oil, carrots, and vanilla. In separate bowl, mix flour, salt, baking soda, and cinnamon. Add to carrot mixture and stir well. Stir in nuts if desired and pour into loaf pans. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Let cool before removing from pan.