Carrots
How to store:
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Store carrots in a perforated plastic bag in the vegetable drawer of the refrigerator. That will keep carrots cold and moist (32°-40°F and 95 percent relative humidity). A refrigerator provides the cold, but will also have dry air. Placing carrots in a perforated plastic bag in the refrigerator creates a cold and moist environment.
A favorite farm recipe:
Ingredients​
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2 pounds carrots, washed and halved
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1/4 cup olive oil
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4 large cloves garlic, minced (or 1 tablespoon minced garlic)
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1/4 cup grated parmesan cheese
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2 tablespoons Panko bread crumbs, (or normal breadcrumbs)
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Salt and pepper, to taste
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Fresh chopped parsley, optional
Directions
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Step 1 - Preheat oven to 400°F. Lightly grease or spray a baking sheet with cooking oil spray.
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Step 2 - Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
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Step 3 - Remove from oven and serve immediately. Top with fresh parsley if desired.
Carrots come in many colors including orange, yellow, purple, and white.