Carrots - Fresh from the Garden

Carrots. Our Cyrus is deep!
And not just for rabbits anymore...

'What's up, Doc...' Umm. Just a minute. I can do this with more panache. 'What levitates, oh wise one?'

Mr. Bugs Bunny made the carrot famous to millions of kids with the funky tag line, "What's up Doc?" (Its sweet taste and crunchy texture didn't hurt, either!) Well they're not just for rabbits. We love 'em, too!

The carrot itself is over 5000 years old. It is native to central Asia. Carrots come in nearly every color imaginable: white, yellow, red, and the more familiar orange. The original varieties were purple.

We commonly eat the root of the carrot plant, yet its feathery greens were also used medicinally in the earliest days of its cultivation.

The carrot is botanically grouped by virtue of its top, which matures only after a plant is left in the ground for a second season. It looks like a little umbrella! Other plants in the same family include parsnips and the herbs parsley and dill.

Well-grown carrots are extremely high in Vitamin A. Its beta-carotene is known to promote good vision, especially at night. Carrots protect against macular degeneration and the development of cataracts.

Carrots are also high in Vitamin K, biotin, fiber, Vitamins C and B6, and a number of other beneficial nutrients. Their antioxidant levels make them protective against cardiovascular disease and cancer.

Carrot is generally regarded as having warming energy.

Please see your health provider for guidance on your own health program.

Most people agree that fresh garden carrots are "the best." Try to find carrots grown without pesticides, as those pesky chemicals seem to "stick" a little too well. If using conventionally-grown carrots, make sure they are washed and peeled.

Carrot roots are great either raw or cooked.

Carrots — Try this: Steam sliced peeled carrots in a little water for about 10 minutes. When tender, drain off water (reserve for use as broth in soup or another dish), then add a dab of butter and a splash of orange juice; warm and serve.

Try this: Shred or grate carrots and add to tuna salad, green salads, meatloaf or chili. The carrot will add color, crunch, sweetness, and nutrition to your dish.