Kentucky Proud carrots...

Nothing else is close.

Kentucky Proud carrots are available from late June through October.  (USDA photo)

Selecting Kentucky Proud carrots

Look for carrots that are well-formed, smooth and firm.  Generally speaking, smaller carrots are more tender.  The deeper the color, the more vitamin A.  Avoid carrots that seem wilted or flabby, or which have many visible cracks.

Storing Kentucky Proud carrots

Remove the green tops before storage.  Place carrots in a plastic bag and store in the refrigerator crisper.   If you use them within 2 weeks, they'll taste better, but you can store carrots for several more weeks without losing nutritional value.

A delicious Kentucky Proud favorite...Morehead Marinated Carrots

You'll need:

2 pounds Kentucky Proud carrots, sliced

1 cup tomato soup

1 Kentucky Proud bell pepper, chopped

1 Kentucky Proud onion, chopped

1 tablespoon Worcestershire sauce

3/4 cup vinegar

1 tablespoon dry mustard

1/4 cup vegetable oil

1 cup sugar

salt and pepper to taste

Cook the carrots in a small amount of water in a saucepan until tender; drain.  Spoon the carrots into a large bowl.  Combine the soup, bell pepper, onion, Worcestershire sauce, vinegar, dry mustard, oil, sugar, salt and pepper in a saucepan and mix well.  Bring to a boil.  Boil for 2 to 3 minutes.  Pour over the carrots.  Marinate, covered in the refrigerator until ready to serve.  Serve cold using a slotted spoon. 

Yields 6 servings

Recipe from the "Pride of Kentucky" cookbook, published by the Kentucky Department of Agriculture and the University of Kentucky Cooperative Extension Service.

 

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Check out other great Kentucky Proud recipes.