recipes & tips

Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide. 

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About: A colorful, versatile standard. Roasted, steamed, marinated, or raw, you can’t go wrong with some orange on your plate. Yellow, white, red and purple varieties exist, too, and can be used in everything from cakes to soups. During the reign of James I in England carrots were worn as ladies’ hat decorations. Be a trendsetter with your carrots, whether you’re planning on wearing them or reveling in their provitamin A carotenoids. Your body will thank you.
Nutrition Facts:

Carrots are rich in vitamin A. 1 cup of raw carrots contains 52 calories and loads of vitamin A- 428% DV. They’re also a great source of Dietary Fiber, Vitamin C, Vitamin K and Potassium.


Refrigerated, raw carrots can last up to 3-4 weeks. Keep them fresh in a plastic bag.


Though the most commonly eaten part of the carrot is the taproot, the greens are also edible! Throw ends in a mixed salad, add to coleslaw, or use as a garnish.

Quick Fix:

Bored with carrot sticks? Try dipping freshly peeled and cut carrot sticks in a guacamole, ranch, or onion dip. Cream cheese, horseradish, mashed avocado and blue cheese sauce are also great dipping options.