This week's featured ingredient

Carrot

The carrot (Daucus carota subsp. sativusetymology: from Late Latin carōta, from Greek καρωτόν karōton, originally from theIndo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO for reporting purposes) for calendar year 2011 was almost 35.658 million tonnes. Almost half were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.

B

C

G

M

R

Fall Summer Winter

Fall

Summer

Winter

Carrot Chickpeas Cucumber Onion Pepper Sweet Potato Tomato

Carrot

Chickpeas

Cucumber

Onion

Pepper

Sweet Potato

Tomato

Gluten Free Healthy Snack Quick & Easy Salad/Side vegan Vegetarian

Gluten Free

Healthy Snack

Quick & Easy

Salad/Side

vegan

Vegetarian