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Carrots? The favorite food of Bugs Bunny hardly needs a description for they are well known and loved by even the youngest children in many countries. Carrots benefits are legendary. Bet your mother told you that eating carrots would keep your eyesight bright.

While we usually associate carrots with the color orange, in fact, carrots grow in a host of other colors including white, yellow, red, or purple, the latter being the color of the original variety. The carrot is a plant with a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. Carrots belong to the Umbelliferae family along with parsnips, fennel, caraway, cumin and dill which all have the umbrella-like flower clusters that characterize this family of plants.

Our carrots have the  attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after removal since they are fragile and will quickly begin to wilt.

Carottes Rapées (Grated Carrot Salad)

Here's another one from "Gourmet Vegetarian Feasts" by Martha Rose Shulman. Looks easy. Uses lots of carrots. The author says, "This is a very simple French salad."

Carottes Rapées (Grated Carrot Salad)
serves 4 - 6

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Spiced Cooked Carrots w/Paprika Feta and Olives 

Spiced Cooked Carrots w/Paprika Feta and Olives
from Vegetarian Cooking for Everyone, by Deborah Madison (with a few added notes from Sue)

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Pickled Carrots

Pickled Carrots recipe by our member Karima. If you haven't found more of her video recipes on our website , you can always find them on her CSA Today YouTube Channel.

Carrot Avocado Salad

A quick and easy salad using carrots avocados and cilantro.

Carrot and Cabbage Salad

Carrot and Cabbage Salad
yield: 6 servings

Notes: Tip: Firm up limp carrots by cutting off one of the ends and sticking the carrots in ice water, cut side down.

3 1/2 tablespoons walnut oil
3 tablespoons fresh lemon juice (can substitute grapefruit juice)
2 teaspoons honey
Kosher salt and freshly ground black pepper to taste
1/2 pound medium carrots, shredded
1 pound red cabbage, shredded
1/4 cup fresh parsley, chopped

1. Combine oil, lemon juice, honey, salt and pepper in a small cup.
2. Put carrots, cabbage, and parsley in a mixing bowl. Add dressing and toss well.
3. Refrigerate 1 hour.
4. Toss; adjust seasonings if needed.