Multi-Colored Carrots is May's Harvest of the Month 
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Have you ever noticed two tastes in carrots? There’s a sweet, sugary taste and one that’s just, well, carrot-y. The carrot-y flavor comes from compounds called terpenoids - which give you that earthy bite. People started growing carrots in Afghanistan several thousand years ago. Back then, they were mostly purple and yellow. Now, most carrots are orange, but farmers grow colorful ones too. Did you know that baby carrots are made from large carrots cut up into smaller pieces?  They make carrot eating easy for small fingers!

Carrots are crunchy, tasty, and highly nutritious - some say the world’s healthiest foods. They include: 
Vitamins A, B6, C, E, & K
Purple carrots especially have higher levels of phytonutrients than their orange counterparts.  Not only are carrots high in vitamins and nutrients, they have no saturated fats or cholesterol.

2 pounds Carrots, cut into ¼ inch thick circles
3 tablespoons Olive Oil
3 tablespoons Parsley, finely chopped
1 teaspoon fresh Thyme, chopped
1 teaspoon dried Oregano
Preheat the oven to 400 degrees F.  Place the carrots in a bowl and toss them with olive oil, salt, pepper and herbs.  Spread the carrots onto a baking sheet in a single layer and roast them for 30 minutes.

Adapted from the New York Times: Cooking Recipe Box


Illustration: Mr. Desmond Cormier, Art Teacher at Buford Middle School

Carrot seeds are tiny and take about two weeks to sprout during which time they like to be very moist.  Sow them in loose, rich soil. You can make a small furrow with the side of your hand, drop the seeds in about 2 inches apart, and lightly push a small amount of soil over them. Some gardeners put a wooden board or vermiculite over their sown seeds to keep the water from evaporating too quickly. Keep them moist until the frilly green leaves pop up and thin 4 inches apart.

Top Left: Carrot bunches at Clark Elementary got ready for their big debut with the help students who delivered them to classes. Top Right:  A student at Clark chomped down on a purple carrot. Bottom Row: Students of all ages tasted the carrots - from Preschoolers at Johnson Elementary (Bottom Left) to students at Charlottesville High School (Bottom Right). Look at those faces!

Above Left: Volunteers picked up the carrot snack to deliver to the schools. Above Right: At Central Kitchen, volunteers clean and prepare the carrots.

A special big shout out of thanks goes to all the CCS kitchen staff who shared space with us and all the volunteers and Garden Coordinators who helped us prepare and deliver the snack to classrooms!
Harvest of the Month is a program that highlights a locally available crop each month by providing a fresh, healthy snack in all six Charlottesville Elementary Schools. Students also learn about the crop in their schoolyard garden and classroom. Information on growing, nutrition, and preparation of the crop is shared with teachers and families. The goal of Harvest of the Month is to support healthy living skills that strengthen our youth and community. 

It takes a community to make Harvest of the Month happen! City Schoolyard Garden is grateful to work in collaboration with Charlottesville City SchoolsLocal Food Hub, and Charlottesville Move2Health. Supported with funds through the Thomas Jefferson Health District of the Virginia Department of Health and other generous donors. Thanks to rock paper scissors for their design work and Desmond Cormier, Buford  Middle School Art Teacher for working with his students to produce the artwork. 

    Donate to keep Harvest of the Month growing!

City Schoolyard Garden is an independent, non-profit organization and your tax deductible donation makes a difference. Join us investing in our children's future, and providing them with a foundation for learning about health, nutrition, sustainability, and community. Click on the apple to donate or send a donation to our address below. Thank you!
P.O. Box 5285, Charlottesville, VA 22905
Copyright © 2016 City Schoolyard Garden, All rights reserved.

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