How to Buy, Store, and Cook Carrots, In Season in June
Crunchy, snappy, and sweet, carrots are the hallmark of healthy beach snacks. Sure, they're awesome when dipped in hummus or dressing, but these root vegetables are as versatile as any surface-dwelling summer produce. Roasted and pureed into soup, juiced and mixed with rum, or pickled into a bright sandwich topping, carrots can find their way into a myriad of summer meals. Read on to learn how to buy, store, and prepare this orange veggie.
HOW TO BUY
Choose slender carrots that are firm and bright. (Larger ones may be tough and woody.) If the tops are still attached, make sure they're bright and fresh-looking. If the tops have been removed, inspect the stem end--darkening is a sign of age. Avoid carrots that have begun to soften or those with cracks or lots of little hairy roots--these are signs of age.
HOW TO STORE
Wrapped in plastic and refrigerated, carrots with the tops removed will last for about two weeks. If you buy them with the green tops and won't use them right away, remove the greens--they will pull out the root's moisture. Avoid storing them near fruit. The ethylene gas emitted by apples and pears, among others, will shorten the vegetables' storage life.
