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Small: white potatoes, spinach, red/yellow onions, lettuce, carrots, brussels or broccoli, parsley, Asian pear, and pink lady apples
Large: the above celery root, mushrooms, baby bok choy or kale, and mint or rosemary
Fruit Only: Seckel pears, Asian pears, evercrisp and Fuji apples
Table of Contents
Recipe ideas for some share items
A bit more information on: Carrots
Store carrots in a plastic bag in the refrigerator. They will keep at least 2 weeks.
Best uses for carrots… so many!
Soups, raw in veggie trays, stir fry, roasted, braised or steamed, grilled, cake/bread/muffins/pancakes, salad and slaws, juiced, casserole, mashed, fritters, carrot fries, carrot chips, pickled or fermented, hummus, baby food puree, and more!
How to freeze carrots
To freeze carrots, you’ll need to blanch them first.
Wash carrots in cold water and trim the tops and bottoms. You do not need to peel if you don’t want to. Dice into smaller pieces.
Blanch in boiling water for 2-3 minutes. Quickly remove the carrots and dunk them into a bowl of ice water for 2 minutes. Drain well and place in a freezer bag to freeze. Don’t forget to label and date the bag!