Agriculture Reference
In-Depth Information
the color. The pigments fade with time, so the deeper orange a carrot is, the more likely
that it's fresh. Avoid vegetables with splits and cracks and those with lots of little hairy
roots; they are too old.
H O W T O S T 0 R E: Store carrots and parsnips in a plastic bag in the refrigerator.
Remove the tops if you're not going to be eating them right away, as the greens will pull
moisture from the roots.
HOW TO PREPARE: Carrots and parsnips should almost always be peeled. The
peel is corky and cooks to a different consistency than the core. Also, if they have a large,
pale center, quarter them lengthwise and cut it out. It will be woody and flavorless.
O N E S I M P L E D I S H: Carrots and parsnips are delicious braised. Peel them
and slice them into rounds or sticks. Place them in a skillet with enough water just to cover
the bottom of the pan and a knob of butter (and maybe a hint of minced garlic or shallots).
Cook, covered, over medium heat until almost tender, then remove the lid, increase the
heat to high and cook until the liquid evaporates.
Radishes
W H E R E T H E Y' R E G R O W N: Florida grows more than half the radishes
produced in the United States, followed by California, Michigan and Ohio.
