Summer bounty: carrots

When you think of carrots, orange is the first color that comes to mind. But did you know there are red, yellow, white, purple, and even black carrots? Orange are the most common, but all carrots are good vegetables to eat. Carrots contain vitamin A, which is good for keeping eyes healthy, they are also the perfect healthy snack!

• Best buy - for the freshest carrots, choose ones that are firm and do not bend; bending might be a sign they are older and not as fresh.
• Store - take off the greens and put carrots in a plastic bag and refrigerate for up to two weeks.
• To prepare, scrub skins and rinse well with water before eating. You may peel them if you like, but can also leave skins on.
• Try this month’s recipe of Carrot Tomato Sauce and serve over pasta!
• Shred carrots and add to scrambled eggs or omelets
• Chop them up and add to any salad
• Dip raw carrots in vegetable dip, hummus, salsa or guacamole

Carrot Tomato Sauce Makes 6 servings
Ingredients 2 teaspoons vegetable oil 3 cups shredded carrots 2 garlic cloves, chopped 1 can (28 ounce) diced tomatoes ½ teaspoon dried basil 1 tablespoon tomato paste ½ teaspoon oregano Salt and pepper to taste	Directions 1. Heat oil in a large frying pan over medium heat. 2. Add carrots and cook until soft. 3. Add chopped garlic, canned tomatoes, dried basil, tomato paste, oregano, and salt and pepper. 4. Cook on high heat until sauce boils. 5. Turn heat down to medium and cook sauce for 20-25 minutes. 6. Serve over white beans or pasta and enjoy! 7. Refrigerate any leftovers.
Nutritional Information Nutrition Information per serving: 60 calories, 1.5g fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 10g carbohydrate, 2g dietary fiber, 2g protein, 110% vitamin A