First mention of carrots in the New
World was at Margarita Island, off the west coast of Venezuela, in 1565. Carrots
were grown by the Colonists at Jamestown, Virginia in 1609, and in Massachusetts
in 1629. Planting of mini carrots begins in early September in the Everglades
and harvesting begins in mid-October. Planting of regular carrots begins in late
September and harvesting starts in early December.
Carrots are an ideal source of vitamin A. In fact, a single carrot provides two
times the recommended daily allowance of vitamin A. Carrots are also low in
calories and sodium and are a source of potassium.
Carrots should be stored at 32°F., with a relative humidity of 98 to 100
percent. They should be moved to the cold storeroom at the end of the day to
ensure proper rotation. Typical shelf life is 28 to 180 days.
4 C. sliced carrots
1 medium onion diced
3 T. butter
1 can cream of celery soup
1/2 t. salt
1/8 t. pepper
1/2 C. cheddar cheese grated
3 C. herb stuffing
1/3 C. butter melted
Cook carrots in salted water until almost tender. Drain.
Cook onion in the 3 T. butter until soft. Stir in soup, salt, pepper and cheese.
Stir in carrots.
Place in a 2 qt. buttered casserole dish. Toss bread stuffing with the melted
butter. Spoon over the carrots mixture.
Bake at 350°F. for 20 minutes.