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International Carrot Day

Updated: Apr 5, 2023





Did you ever hear of International Carrot Day? What a great idea to get children and adults to eat more vegetables. It is celebrated on April 4 and was founded in 2003. It is now celebrated all over the world. In the United States California produces about 85% of carrots we buy in the US. The greens that grow on the carrot tops can be eaten too.



Photo Source: Cooking Stack Exchange


Carrots arrived in the United State from across the Atlantic Ocean primarily in colors of orange and white. Between 1939 and 1945 during World War II consumers grew carrots in Victory gardens and learned to cook them in recipes at home The early varieties were purple, yellow, and white. The carrot was first grown in Afghanistan.


Two carrots are about 41 calories and a good source of fiber. Pectin a source of fiber in carrots absorbs cholesterol in the digestive tract. They have Vitamin A, biotin, Vitamin K1, potassium, and B6. Baby carrots are often cut from larger carrots, by machine polished, peeled and washed.


Fresh carrots sold in the produce department of your local supermarket or food store have the most nutrition. Use this day to holiday to get your kids to eat carrots or introduce some new recipes. Perhaps make plans later to grow carrots in your garden or grow a plant in a container inside the house or on the deck. Check with your local garden center to see if they carry seeds or carrot plants to grow.


When you cannot find carrot plants at your local garden center many online garden centers will ship them to your home. Cal Organic Farms sells organic carrots that are orange, white, purple sold at many supermarkets and health food stores. It is a way to try carrots with different colors. On their website they list local supermarkets by state where you can buy them.


Recipes Using Carrots



Photo Source: 3 Style Life


Chicken Soup With Carrots and Rice


4 boneless chicken breasts or thighs diced


1 tablespoon olive oil or avocado oil


2 cups chicken or vegetable broth


4 carrots regular or organic cut and diced small


1 stalk celery chopped


1/4 cup fresh spinach chopped and stems removed


2 cups water


1 cup white or brown rice


Instructions:


You will need a cutting board, sauce pan to cooks soup, colander, microwave container, microwave, measuring cups, and spoons.


Cut the chicken thighs or breast into bite sized pieces. Put aside and wash off cutting board. In a bowl add warm water and 1 tablespoon vinegar and soak vegetables for 5 to 10 minutes. Drain in the colander. You do not have to peel the carrots but wash them well before eating.


In bowl with warm water and 1 tablespoon vinegar soak the carrots, green leaf lettuce, celery and tomato for 5 to 10 minutes drain in a colander.


Cut the ends off the carrots and discard and chop into rounds and dice rounds into small pieces. Chop celery very fine and dice the spinach and remove any large stems. Put aside.


In a medium saucepan add one tablespoon or more avocado or olive oil. Over medium heat add the diced chicken and sauté for a few minutes. Add the chicken broth followed by the chopped vegetables. Stir the ingredients well with a spoon. Let it cook 15 to 20 minutes over medium heat. Take off burner and put on cover and let sit. It will continue to cook.


In a microwave safe container measure 2 cups water, one cup rice, add salt or oil to keep it from sticking. Cook it in the microwave according to package directions.


Serve soup warm in bowls with rice added. Serves 4


Salad with Marinated Grated Carrots


You will need a cutting board,, grater or blender that grates, measuring cups, measuring spoons, colander to drain water, plastic bowls, whisk, and plates to put salad on.


1 head green leaf lettuce diced

4 medium organic or regular carrots grated and marinated

1 tomato diced

1 cucumber peeled and diced

1 tablespoon olive oil

1 tablespoon lemon or lime juice

Salt and pepper to taste


Instructions:


In a bowl with warm water soak the lettuce, carrots, tomato, cucumber with 1 tablespoon vinegar. Let it soak 5 to 10 minutes. Drain in colander. Cut the carrots ends off discard and grate the carrot on a plate using a grater on a plate. Overall, you will find a grater works better than a blender. Put the grated carrots in a container add olive oil and lemon or lime juice and marinate for one hour.


Cut the end off the green leaf lettuce and discard. Cut into bite sized pieces and arrange on the plate. Peel and dice the cucumber into bite sized pieces add to the lettuce. Mix well. Dice the tomato and distribute evenly throughout the salad. Add the grated marinated carrots at the top of the salad and mix well.


Serve the salad on plates with Ranch Herb Dressing. Serves four.


Ranch Herb Salad Dressing


1/4 cup mayonaise

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon parmesan cheese

1 teaspoon dried herbs of choice

1 teaspoon black pepper

Salt to taste


Instructions:


In a small bowl mix the mayonaise with the oil, lemon juice, cheese, herbs and black pepper. Use a whisk to blend the ingredients until smooths. Serve on side with salads.




Source: Looney Toons: Gify





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