Make mashed carrots instead of mashed potatoes! Chop, boil, mash 1 pound of carrots, and add a splash of orange juice, 1 TB butter, and a pinch of cinnamon.

Use the green tops of carrots to make a pesto - which you can put over whole wheat pasta. Throw a handful of greens into a food processor with a garlic clove, 6 TB olive oil, 3 TB pine nuts or sunflower seeds, and a quarter cup of parmesan cheese. Blend!

People in the United States eat an average of 10 pounds of carrots every year

The longest carrot ever grown was 19 feet long!

Look for carrots that are firm and have no bruises.

Carrots should be scrubbed or peeled before eating.

Store carrots in a closed plastic bag or container in the refrigerator. They will keep well for up to two weeks. Remove the leafy green tops before storing.

The Holidays are a wonderful time of year, full of fun time with families and friends. With all the planning that goes into them, the last thing you want is to miss out on celebrating, here are some great tips to keep you healthy throughout the Holiday Season:

Keep germs away! The holidays happen to fall into flu season, and since we are surrounded by many friends and family, it increases are chances of catching a cold or flu. Want to prevent this from happening? Make sure to wash your hands often with soap and clean water for at least 20 seconds, and make sure to avoiding sharing utensils, food and drinks.

Eat healthy! To give your immune system a boost, make sure that you are eating healthy throughout the holiday season. Eating plenty of fruits and vegetables will increase your vitamin and mineral intake, which is exactly what our bodies need to stay healthy. Try preparing a tasty veggie side dish, and flavor it with fresh herbs and spices instead of adding salt and butter.

Avoid stressors! Stress sabotages your immune system, no matter how healthy you eat. Carve in some “me-time” into your schedule, this may seem difficult with a packed agenda, but even five minutes to yourself has stress-reducing benefits. Try mediating, reading a book, or laying down and listening to some of your favorite music. Your body will thank you.

Beets, jicama, turnips, rutabaga, radishes, kohlrabi, and yucca are hardy root vegetables that pack a mean nutrient punch. These cousins to the cruciferous vegetable family provide ample disease fighting antioxidants, Vitamin C, and potassium, and can be easily roasted, boiled, or mashed like a potato.

Due to their hardy nature, root veggies can survive cold weather, and can be stored in the refrigerator for up to a month! Jicama and radishes can be eaten raw and will give your salad a nice crunch, while beets, turnips and parsnips can be diced, roasted, and tossed with cinnamon for a savory side dish. Look for these versatile veggies on your next trip to the grocery store or farmers market. They’re easy to prepare (just wash, peel, chop), full of fiber, and fun to eat!

Preheat oven to 425 degrees
Mix parsnips, cheese, rosemary, olive oil, garlic together in a bowl
Add parsnip mixture to pan
Bake for 35 minutes, or until parsnips have browned and are tender. (Flip parsnips after 15-20 minutes)
Enjoy!

Gilmore Elementary Students feasted on kale chips and Portuguese kale soup, made with local potatoes.

If you have any questions, comments, or suggestions, please don’t hesitate to reach out to us in foodservice at 508 580 7514.