The humble, yet beautiful, carrot.
We've taken this bright friend for granted over the years. He's been there with us constantly - part of the backbone in soups, a bright spot in salads, and even packed ready-to-crunch in school lunches. He is humble, never asking for much attention, very low maintenance. You dip chips in hummus. You sprinkle grated into stir-fries. You arrange sticks on a veggie plate. Simple, easy. Yet he'd be sorely missed.
This humble carrot offers so much. His roots make him a natural sweet flavor -- a sweetness used in bolognese sauce and vegetable broth. His crunch offers texture -- for crunchy slaw and crispy baked chips. His color offers brightness to any plate.
Today, Mr. Carrot, all I want is you. I want your sweetness, your beautiful color, your humility to take center stage. I want 14 carrots, but not in diamonds. I want it in a big bowl of soup.
Try this: Carrot Fennel Soup
The baby carrot was developed in 1980. Since then, US carrot consumption has risen more than 20%.
The carrot likely originated in Afghanistan, where it was probably more yellow than orange.
Our modern orange carrot was developed in the Netherlands. The purple variety has the same antioxidants as blueberries.
For more info, check out the full report on the USDA website. Glad to see I'm not the only one with carrot love.