New Hampshire Harvest of the Month
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    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
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    • Harvest Lessons
    • Reading List
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APRIL

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Carrots

Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace. This wild ancestor is also a taproot crop but has a white root. Today's carrots vary in color from orange to white, purple, or black. They can be eaten raw, steamed, baked, boiled, or cooked in soups and stews.
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Download Lesson Plan

​THIS MONTH'S KITS
Full of tips, tidbits, recipes, and more for this food!
DOWNLOAD CAFETERIA KIT
DOWNLOAD MENU TEMPLATE
DOWNLOAD CLASSROOM KIT
DOWNLOAD HOME KIT

RECIPES
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  • Maple-glazed Carrots With Dill
  • Carrot Fries
  • Carrot Celeriac Slaw
  • Honey Carrot Bars
READING LIST
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  • The Giant Carrot by Jan Peck
  • Carrot Soup by John Segal
  • The Carrot Seed by Ruth Krauss

HARVEST PHOTOS

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SHARE THE HARVEST
Have recipes, lesson plans or stories you want to share? Spark inspiration in others by helping to spread your ideas. 
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CONNECT

Questions or suggestions? Contact Stacey Purslow via email.
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CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh