June through Early August

Nutrition Facts: 
Fat-free, cholesterol-free, low in sodium, and an excellent source of vitamin A, which is an important vitamin for eye health. A medium carrot contains about 30 calories.

Choose wel-l­shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid carrots that are soft, wilted, or split.

Refrigerate carrots in a plastic bag with tops removed for up to 2 weeks.

Carrots can be preserved by freezing, canning, pickling, or drying.


Rinse and remove ends, peel if desired. Carrots are eaten raw or cooked. Use raw in salads, with dips, or plain as a snack. To cook whole or cut: steam, boil, microwave, roast, or add to stir-fries, soups, stews, and casseroles.

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.