How to keep spring carrots fresh … kitchen helper
Now that spring has sprung, we start thinking about tender young vegetables and particularly, spring carrots. But have you bought a bunch, only to have them droop after a few days? There are a few things you need to know. Read on to find out more.
Spring carrots are a lovely reminder that warmer weather is coming. They are usually early maturing varieties which are picked before full growth is completed (for carrots this is between 50-75 days), resulting in a tender, sweet young carrot. They are sold in bunches with their carrot tops still on, as compared to mature carrots which are sold topped.
The trick to keeping spring carrots fresh is related to their tops. Although they look pretty and all farmer’s market-y, sadly, when you get home, you need to cut them off! Leaving carrot tops on drains the root (the actual carrot) of moisture resulting in a rubbery carrot within a few days.
The good news is that you can eat carrot tops like any leafy green. Give them a good wash, and you can add them raw to salad or even toss them lightly in a pan with some olive oil and garlic, and maybe some flaked almonds, as a green side dish. They also make a good pesto.
Wrap your topped spring carrots in a dry paper towel and store them in an airtight container or food storage bag in the coldest part of your fridge. They’ll remain crisp for a week or more.
