I didn't plan to dig my carrots on a frosty, snowy afternoon. I was simply late getting to them.
So yesterday, my feet ice-cold in my boots, my nose froze, and my hands numb in my leather gloves, I dug carrots and beets. These two "rooties" were the last things that remained unharvested in my garden except for Jerusalem artichokes.
Carrots and beets will last all Winter, through Spring, and into next Summer in the veggie crisper of my fridge, stored in plastic grocery bags.
Not all beets and carrots have such lasting capabilities. I grow Early Wonder red beets and Danver's Half-long carrots. These thrive in my alkaline, stony soil and they store superbly with their greens removed.
I'll scrub and wash them in cold water, allow them to air dry on a towel and put them in a plastic shopping bags with the handles loosely tied. A little air allowed into the bag keeps them from getting mushy.
Carrots are supposedly the up and coming gourmet veggie that chefs are celebrating right now!
I roast, pickle, and use beets fresh. To use beets fresh use a potato peeler to add them to salads. Slice carrots and beets raw for use in "green" drinks.
Beets and carrots! Two colorful, antioxidant-rich and tasty veggies!
PS Jerusalem artichokes are also sweetened by frost and go wonderfully in roasted veggie dishes.