May 23, 2016
Depending on where you are in the world, carrots are grown year-round. Although technically, they’re a cool-season crop since optimal growing temperatures range from 60º to 70ºF. So again, depending on where you are in the world, “carrot season” could be winter, spring, summer or fall.
I’m from Michigan, where springtime tends to fall right into that perfect 60º to 70ºF range, perfect for growing carrots. So, for me, there’s nothing that reminds me of spring & summer quite as much as carrot tops. I think it’s in the way that they just shoot through the soil like newly budding trees! So cute. So fresh. And, so very kelly green.
By the way, there’s definitely something to eating fruits and veggies that are in season
- Fruits and veggies that have had higher exposure to natural sunlight will also contain higher levels of antioxidants! In the case of carrots and carrot salad, we’re referring to the antioxidant beta-carotene, which gets converted into vitamin A, which protects your eye’s photoreceptors and may even help restore issues with vision. Guess my parents totally hit the nail on the head whenever they insisted I eat carrots because they were ‘good for my eyes’! (1)
- They’re usually cleaner (i.e free-er of pesticides, waxes, chemicals and preservatives) because produce that is in season simply doesn’t need as much assistance in resisting spoilage as produce that is out of season. (2)
- The taste! You just can’t beat it. They’re always crisper, juicier, more brightly colored and smell amazing!