Carrots

These tough guys will keep a long time if you follow a few simple rules. Did they come with tops on? Cut off those tops. No, don’t throw them away. Make pesto with those tops – and use pecans instead of pine nuts. Or chop them finely and add them to a pot of vegetable soup. Or chop and saute with other greens. They can be bitter if used in large quantities, but a little bit is good. Now rinse off those roots. Dry them and store loosely wrapped in the refrigerator. They can keep for weeks and weeks. But why are you keeping them? More are on their way. So encourage eating them up by going ahead and cutting them into slices or rounds, whatever your family prefers, and storing them up front where they’re easy to grab as a snack.