Season:
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.
Selection:
Choose wel-lshaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid carrots that are soft, wilted, or split.
Storage:
Refrigerate carrots in a plastic bag with tops removed for up to 2 weeks.
Preserving:
Carrots can be preserved by freezing, canning, pickling, or drying.
Preparation:
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.