Carrot (1 large))

To preserve your carrots store them in the coldest part of your refrigerator  and this will minimize the amount of moisture they lose. Place them in a plastic bag and wrap them in a paper towel. This will reduce the amount of condensation that is able to form. If store this way they will remain fresh for up to two weeks or more. 

FreshFix Tip:  If your carrots are organic and fresh, there is no need to peel them after you wash them and gently scrub.  This will allow for saved prepped time for many of your carrot dishes. 

CARROT & CRANBERRY SALAD

This quick recipe will be a great change up to your spring salad lineup.

Ingredients:

1 LB. Carrots
1 CUP Water
2 TBSP. White Vinegar
1/2 TSP. Salt
1/4 TSP. Black Pepper
1/2 TSP. Ground Cumin
1/8 TSP. Red Pepper Flakes (if you prefer a little spice)
1/3 CUP Dried Cranberries (see our FreshFix Tip Below)
1 TBSP. Olive Oil
Wash and peel carrots. Then coarsely grate!
Then in large skillet over high heat and add water, vinegar, sale, cumin, pepper, and red pepper flakes. Bring to a boil.
Once boiling add carrots, dried cranberries, and toss to coat. Then reduce heat to medium, cover, and cook 8-10 minutes (depending on how tender you would like your carrots).
Add in your olive oil and stir. Remove from heat and transfer to another container.
Cover and chill until ready to serve!

FreshFix Tip: You can substitute dried cranberries for any other dried fruit you may have available. We tried this with dried blueberries and pepitas for added sweetness and crunch! Also, make a larger batch to enjoy this with your prepped meals all week long!

Carrots are an excellent source of vitamins A and C, which help with vision loss or serve as a great pick-me-up. They also contain fiber to help with digestion.