CARROTS- Jumbo Fresh 5lbs

$4.79

CARROTS- Jumbo Fresh 5lbs

Unit – 5lbs – $4.79

Case – 25lbs – $14.85

Fresh Produce, Vegetables

Description/Taste

Carrots, depending on the variety, can range in size from small to large and typically average 10-25 centimeters in length. The roots have an elongated, slender shape that can be conical, cylindrical, or slightly irregular depending on growing conditions and the individual cultivar. The skin is smooth, firm, covered in tiny root hairs, and ranges in color from shades of orange, yellow, purple, black, red, to white. Underneath the surface, the flesh generally matches the skin color and is dense, crisp, and slightly aqueous with a snap-like quality. Carrots are crunchy when raw with a sweet or bitter, earthy flavor, and the leaves are also edible with an herbaceous, parsley-like taste.

Seasons/Availability

Carrots are available year-round, with peak seasons in the spring and winter.

Current Facts

Carrots, botanically classified as Daucus carota subs. sativus, are slender, edible, underground taproots that grow frilly leaves in a rosette pattern and belong to the Apiaceae family along with celery, parsnips, and parsley. Labeled as a root vegetable, there are many different varieties of Carrots found in a wide array of colors that are harvested at multiple stages of maturity for commercial sale. Carrots have been cultivated since ancient times and were deeply rooted in the diets and traditional medicine of Asian and European cultures. Despite our familiarity today with the bright orange variety, orange carrots did not arrive into the commercial marketplace until the 16th and 17th centuries. There are two descriptors used to define the root’s origins that are labeled as Eastern and Western. Eastern carrots include many of the red, black, and purple varieties, while Western carrots include yellow, white, and orange varieties.

Nutritional Value

Carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C to protect the body from sickness, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.

Applications

Carrots are one of the most versatile and fundamental ingredients in culinary recipes, used in raw and cooked form for both sweet and savory recipes. When raw, Carrots can be consumed fresh as a snack dipped into hummus or dressings, shredded into salads, or juiced for a healthy beverage. The roots can also be shredded into coleslaws, sandwiches, wraps, scallion pancakes, and baked goods. In cooked preparations, Carrots can be roasted with other winter root vegetables as a caramelized side dish, boiled for a soft and tender consistency, cooked and blended into natural baby food, or pickled for use as a condiment, especially in Vietnamese cuisine. Carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar. The roots will keep up to one month when stored in a slightly opened plastic bag to allow for air circulation in the crisper drawer of the refrigerator.

Ethnic/Cultural Info

Carrots are famously used in French mirepoix, which is a combination of onions, carrots, and celery used to add subtle flavors to dishes. Traditionally made up of fifty percent onions, twenty-five percent Carrots, and twenty-five percent celery, mirepoix was created in the early 1800s and was used to flavor broths. Mirepoix has increased in popularity across the world and is used in many different cuisines as a base for stocks, soups, and stews. This combination utilizes Carrots for their sweet flavor and celery and onions for their mild, savory flavor and aromatics.

Geography/History

Carrots originated over five thousand years ago in present-day Afghanistan in Asia. As the roots were domesticated, natural hybrids and mutants were developed and crossed with wild and cultivated varieties creating new cultivars varying in color, size, and flavor. Carrots were then transported via seeds across Africa, Europe, and Eastern Asia and were sold during trade expeditions. Orange carrots first appeared in Europe in the 16th and 17th centuries, quickly displacing other varieties and dominating the market. Today many heirloom varieties and orange carrots can be found at local farmers markets, specialty grocers, and in home gardens in North America, South America, Africa, Europe, Asia, and Australia.

 

 

Sale!

Description

CARROTS- Jumbo Fresh 5lbs

Unit – 5lbs – $4.79

Case – 25lbs – $14.85

Fresh Produce, Vegetables

Description/Taste

Carrots, depending on the variety, can range in size from small to large and typically average 10-25 centimeters in length. The roots have an elongated, slender shape that can be conical, cylindrical, or slightly irregular depending on growing conditions and the individual cultivar. The skin is smooth, firm, covered in tiny root hairs, and ranges in color from shades of orange, yellow, purple, black, red, to white. Underneath the surface, the flesh generally matches the skin color and is dense, crisp, and slightly aqueous with a snap-like quality. Carrots are crunchy when raw with a sweet or bitter, earthy flavor, and the leaves are also edible with an herbaceous, parsley-like taste.

Seasons/Availability

Carrots are available year-round, with peak seasons in the spring and winter.

Current Facts

Carrots, botanically classified as Daucus carota subs. sativus, are slender, edible, underground taproots that grow frilly leaves in a rosette pattern and belong to the Apiaceae family along with celery, parsnips, and parsley. Labeled as a root vegetable, there are many different varieties of Carrots found in a wide array of colors that are harvested at multiple stages of maturity for commercial sale. Carrots have been cultivated since ancient times and were deeply rooted in the diets and traditional medicine of Asian and European cultures. Despite our familiarity today with the bright orange variety, orange carrots did not arrive into the commercial marketplace until the 16th and 17th centuries. There are two descriptors used to define the root’s origins that are labeled as Eastern and Western. Eastern carrots include many of the red, black, and purple varieties, while Western carrots include yellow, white, and orange varieties.

Nutritional Value

Carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C to protect the body from sickness, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.

Applications

Carrots are one of the most versatile and fundamental ingredients in culinary recipes, used in raw and cooked form for both sweet and savory recipes. When raw, Carrots can be consumed fresh as a snack dipped into hummus or dressings, shredded into salads, or juiced for a healthy beverage. The roots can also be shredded into coleslaws, sandwiches, wraps, scallion pancakes, and baked goods. In cooked preparations, Carrots can be roasted with other winter root vegetables as a caramelized side dish, boiled for a soft and tender consistency, cooked and blended into natural baby food, or pickled for use as a condiment, especially in Vietnamese cuisine. Carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar. The roots will keep up to one month when stored in a slightly opened plastic bag to allow for air circulation in the crisper drawer of the refrigerator.

Ethnic/Cultural Info

Carrots are famously used in French mirepoix, which is a combination of onions, carrots, and celery used to add subtle flavors to dishes. Traditionally made up of fifty percent onions, twenty-five percent Carrots, and twenty-five percent celery, mirepoix was created in the early 1800s and was used to flavor broths. Mirepoix has increased in popularity across the world and is used in many different cuisines as a base for stocks, soups, and stews. This combination utilizes Carrots for their sweet flavor and celery and onions for their mild, savory flavor and aromatics.

Geography/History

Carrots originated over five thousand years ago in present-day Afghanistan in Asia. As the roots were domesticated, natural hybrids and mutants were developed and crossed with wild and cultivated varieties creating new cultivars varying in color, size, and flavor. Carrots were then transported via seeds across Africa, Europe, and Eastern Asia and were sold during trade expeditions. Orange carrots first appeared in Europe in the 16th and 17th centuries, quickly displacing other varieties and dominating the market. Today many heirloom varieties and orange carrots can be found at local farmers markets, specialty grocers, and in home gardens in North America, South America, Africa, Europe, Asia, and Australia.

 

 

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