Carrots

Remove greens if attached, chop greens and use in salad or stir-fry, or dry and use as an herb.

Dice finely and use as part of your foundation in tomato sauces, stocks, soups.

Steam or boil sliced carrots and puree into carrot soup with onions or leeks, ginger (dried powder or freshly grated) and soy sauce.

Shred carrots in food processor and freeze in 2 cup increments in a plastic storage bag to use throughout the year in baked goods (great to have on hand for young children!). Use in muffins, breads, cakes, etc.