Chefs Take Advantage Of California As Carrot Capital
January 28, 2013 | 1 min to read
Bugs Bunny would be pleased.
Carrots – the old standby of the vegetable drawer – are enjoying newfound admiration. Chefs love their flavor and (not always orange) color. They crave their crunch and adaptability.
As a bonus, carrots combine a massive dose of antioxidants along with good taste, making them a healthy side dish of choice. And unlike many vegetables, fresh carrots are in season throughout the winter – and the rest of the year, too.
California is the carrot capital, producing about 80 percent of the nation's crop. More than 70,000 acres – primarily in Kern County – are devoted to carrots.
To read the rest of the story, please go to: Sacramento Bee