Colorado ranks third nationally in carrot production. In 2004 the state produced 107 million pounds of carrots valued at more than $11 million.
Choose carrots that are well-shaped with firm, smooth exteriors and vibrant orange to orange-red color. Tops should be closely trimmed to avoid rapid decay.
Carrots are low in fat and sodium, high in vitamin A and a good source of vitamin C.
Look for Colorado carrots at your local grocery store or at restaurants across the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Visit coloradoagriculture.com for a complete list of recipes.
-The Denver Post
Sweet & Spicy Carrot-Spinach Salad
From chef Justin Barbour, ACF, Colorado Chefs
Association. Serves 2.
Ingredients
3 medium carrots
2 cups spinach
5 tablespoons butter
2 tablespoons honey
1 tablespoon onion, diced small
1 tablespoon red bell pepper, small diced
1 tablespoon garlic, small diced
1 lemon
1/2 an orange
1 teaspoon ginger
1 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon olive oil
Salt and pepper
Directions
Dice carrots into 1/4-inch pieces. Sauté carrots with 2 tablespoons butter, 1 tablespoon honey and a pinch of salt. Cook until fork tender, about 8-10 minutes. In separate pan, sauté onion and bell pepper in 3 tablespoons butter for 1 minute. Add garlic and cook 2 minutes. Then add spinach, pinch of salt and pepper, and juice of half a lemon. Cook until slightly wilted, approximately 2 minutes.
For the vinaigrette combine juice from half an orange and half the lemon, the cayenne pepper, ginger, salt, 1 tablespoon honey and oil. Whisk until combined.
Combine carrots, spinach and vinaigrette, then toss and serve hot.
