Forget fresh. Keep Carrots Alive!
Bright orange or the colors of the rainbow, carrots are a feast for the senses known for their signature snap and satisfying crunch. Keep reading to learn how to keep carrots crisp and firm for longer with Abeego!
ABEEGO KITCHEN RESULTS | ABEEGO VS NAKED CARROTS
Carrots have their own skin so they don’t need protection, right? Well...our test kitchen results tell a different story!
We weighed two separate bunches of fresh-from-the-garden carrots—greens attached—wrapped one bunch in Abeego and left the other bare. Then we stored them in the fridge drawer.
After 4 days, we weighed the carrots again. These are the results:
Carrots wrapped in Abeego retained 99% of their moisture. That’s 55x more than naked carrots!
The Abeego carrots remained firm, stiff, and crisp! The others were rubbery and bendy with very little snap left in them.
Abeego is a second skin for thin-skinned vegetables like carrots. Even after carrots are pulled from the ground, they are still alive and continue to breathe.
Wrapped in Abeego, carrots’ respiration process is allowed to continue in a breathable environment, while they’re also protected from the drying effects of the air. Excess moisture can escape, while enough moisture is retained.
The result is a longer living and tastier carrot!
Why is this important? Because moisture loss as a result of respiration contains important nutrients and flavor. When respiration is slowed down in Abeego’s protective environment, the life-giving vitality of carrots are retained.
Take care of your food and it will take care of you!
The longer you’re able to keep your carrots alive, the more time you have to eat them, saving them from the compost. When you end food waste, you save time, money, and all the resources it took to get those carrots to your table—right down to the bees! The evidence is clear: Abeego is the best way to store carrots.
How to Use Abeego for Carrots
The best part? This isn’t Abeego’s win, this is your win. These are your delicious carrots. These are your nutritious carrots. This is your kitchen with Abeego.
And it’s easy. Simply roll your carrots up in Abeego (a Large Abeego will do) and twist or scrunch the ends. Voila! Vibrant living carrots are yours.
For more wrap inspiration, check out our Abeego YouTube channel.
Abeego Tip: Prep today, eat tomorrow! Chopping up carrots for tonight’s meal? Keep going and chop ‘em all up for advanced meal prep or a lunch kit snack for the next day or the next day or the next day! You’ll give your back a pat when you’ve kept them as fresh as fresh cut.
HOW TO GET CARROTS
If you’ve ever eaten a carrot straight out of the garden you know it tastes very different than most grocery store carrots! For the best flavor, snap, freshness, and nutrition shop for carrots farmer-direct or try your hand at growing your own.
How to select the best carrots
Use your senses! Ask yourself what carrots look the best, feel the best, smell the best? We like carrots with a deep color, an earthy smell, a firm feel, with little bend to them.
Buy carrots with the tops attached! The brighter and perkier the leaves, the fresher the carrot. Plus, carrot tops are edible! Keep scrolling for a recipe. Carrots with limp leaves, blackening tops, or spongy bodies have been sitting on the shelf a little long.
Expand your palate and look beyond the orange for purple, black, white and red carrots, too—each with varying nutrients and flavors. Did you know that the orange variety only became widespread in the last 400 years? Before that, purple carrots were the dominant variety and in the 5th century were typically white. Originally cultivated for their leaves and seeds in Persia, the carrot has come a long way!
HOW TO EAT CARROTS
Our love of eating root to stem and inspired by our Kale Pesto recipe, we made this Carrot Top Pesto by Jacobsen Salt Co and adapted it to use up whatever is on hand. Essentially, pesto is comprised of pine nuts, parmesan, garlic, basil, salt, lemon juice. We used walnuts, parmesan, garlic, carrot tops, more garlic, olive oil, lemon juice, and then some garlic. The carrot tops we used added a lovely spiciness to it. We ate it as a dip for, guess what? Carrots! What a wonderful way to eat the whole beast.
BUILDING THE ABEEGO HABIT
In your hunt for the perfect carrot, don’t be afraid to get the weird ones! Blemishes, multiple roots, twists and turns give character to carrots and are just as tasty. Many markets also sell carrots past their best at a heavy discount—perfect for juicing, mushing, and grating for everything from juices to carrot cakes, in case you need an excuse to eat cream cheese icing.
Did you buy 10 pounds of carrots because it was a good deal? Get cooking! Lighten the load and invite friends over for a makers party. Make a dozen loaves of carrot cake and send everyone home with one wrapped in a Giant Abeego! Or do what we did: make carrot-top pesto and cover jars with a Small Abeego for lids (there’s six in a pack!) for a tasty parting gift.
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