Try out some of our favorite recipes featuring fresh ingredients grown throughout the Heartland! Join our cooking expert and host on dozens of new culinary adventures in Farm to Fork with Sharon Profis
Seasonal Recipes
Autumn Vegetable Quiche
Autumn Vegetable Quiche
White Bean & Beef Stew
White Bean & Beef Stew
Caramel-Apple Crisp
Caramel-Apple Crisp
Roasted Carrot Soup
Carrot Knowledge
- Carrots come in various colors — you’ve likely seen bunches of purple, yellow, and orange carrots. Carrot flavors range anywhere from sweet and sugary to piney and woody. The common carrot you find in stores is designed to be an all-purpose, sweeter carrot that can be enjoyed both raw and cooked.
- Real baby carrots are young carrots. Otherwise they have been shaved (milled) down.
- High in beta-carotene, which is converted to Vitamin A – that’s why they are called carrots (carotene), and that’s why you always hear they are good for your eyes.
- Choose carrots that are brightly colored. That’s how you know when they were picked at the peak of ripeness. That’s when they will be the sweetest. Carrots that were picked too soon will taste bitter and woody.
Carrot Tips
- Remove the skin. May cause bitter taste. Plus, if you’re serving them whole, it’ll look prettier.
- Save with tops — remove them to avoid bitter taste.
- Don’t throw away the carrot tops! Use them in stock, pesto, salads, or as a garnish. They give a light carrot flavor.
Heartland Recipes
Recently Added Recipes
Mixed Berry Galette
Mixed Berry Galette
Broccoli Rabe, Leek, and Potato Pizza
Broccoli Rabe, Leek, and Potato Pizza
Roasted Tomato Sandwich
Roasted Tomato Sandwich
Orange Fennel Salad & Roasted Spiced Salmon
Orange Fennel Salad & Roasted Spiced Salmon
Green Goddess Salad with Crispy Chickpeas
Green Goddess Salad with Crispy Chickpeas
Skirt Steak with Olive Tapenade
Skirt Steak with Olive Tapenade
Mushroom Brie Bake
Mushroom Brie Bake
White Bean Dip with Spicy Garlic Oil
White Bean Dip with Spicy Garlic Oil