A Versatile Veggie

Bright, crunchy carrots are tasty as a raw snack or cooked in a favorite recipe. Fresh market carrots are available in Michigan from late July through November. Carrots for processing are harvested from early October through late November and are available all year thanks to storage.

Carrots are a great vegetable for institutional food service due to their availability, nutritional value and versatility. Many schools use colorful carrots to get students excited about eating their veggies! Try carrots in soups and stews, in baked goods or casseroles, roasted or raw.

Facts

  • Frozen and canned carrots are just as nutritious as fresh carrots.
  • Orange carrots are the most prevalent worldwide, but carrots can also be red, purple, yellow, white or black.
  • Carrots provide 30% of the vitamin A in the American diet. They are also a good source of potassium, fiber and vitamins C and K.
  • The carrot was introduced to the United States in the 17th century but did not become popular until after World War I.