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Carrots are versatile, familiar, and CSA members love our super fresh carrots!  This is an example where you can truly taste the difference, once you try these carrots you will not want to eat shaved baby carrots from a plastic bag again!  Carrots are enjoyed in a variety of formats, the juice is popular, they can be baked, carrot tops are even edible.  Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths, soups, and stews.  Carrots are very high in Vitamin A.


Remove tops, then store unwashed in a plastic or reusable produce bag in the refrigerator, carrots will last up to a month.


Scrub carrots to remove any dirt,then shred, dice, or chop for recipes.  Our fresh, certified organic carrots don’t need to be peeled, but if you prefer you may peel. Carrots  can be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby foods.


Maple Glazed Carrots

Mini Vegetable Pot Pies

Vegetable Baked Ziti

Beef Borscht

Sweet & Sour Lentils

Vegan Quinoa Chili

Beef Chili

Okonamiyaki – Japanese Vegetable Fritters

Carrot Hot Dogs with Fennel Pepper Slaw

Carrot Sloppy Joes

Carrot Pistachio Baklava

Vegan Lentil Bolognese

Bolognese with Carrots & Celeriac

Carrot Slaw with Toasted Cumin Seeds

Irish Lamb & Turnip Stew

Corned Beef & Cabbage

Roasted Carrot & Parsnip Flatbread

Spicy Pickled Carrots with Honey

Ginger, Carrot, & Daikon Radish Salad

Carrot Miso Soup

Leek Pot Pie

Sriracha Glazed Roasted Root Vegetables

Brown Butter Carrot Cake Bars

Hoppin’ John with Celeriac

Black Eyed Pea Fritters


Cabbage Lo Mein

Cabbage Fried Rice

Stuffed Acorn Squash Rings

Cornbread Stuffing with Bacon & Leeks

Carrot & Parsnip Pureée

Delicata Squash Moroccan Stew

Winter Squash & Lamb Stew

Parsnip & Carrot Shepherd’s Pie

Vegetarian Parsnip & Carrot Shepherd’s Pie

Roasted Root Vegetable Salad

Carrot Pasta

Rich Vegetable Stock

Vegetable Ramen

Potato Celery Chowder

Vegetarian Borscht with Greens

Carrot Tomato Soup

Refrigerator Carrot Escabeche

Carrot Fritters

Butter Braised Carrots & Beets

Southwest Corn Cakes

Beef Stew with Red Wine and Herbs

Quick Spicy Soba Noodles with Root Vegetables


Miso Maple Roasted Root Vegetables

Roasted Root Vegetable Cheese Platter

Beet Bourguignon

Fresh Rolls with Peanut Sauce

Red Cabbage Slaw with Tahini and Toasted Quinoa

Sushi Salad with Carrots and Watermelon Radishes

Carrot Hot Dogs

Cured Winter Root Vegtetables

Watermelon Radish Sushi

Celeriac Mirepoix

Carrot Enchiladas with Salsa Verde

Carrot Cake Pancakes

Basic Roasted Root Vegetables

Roasted Root Vegetable Pot Pie

Homemade Stock

Root Vegetable Gratin

Miso Noodle Soup

Carrot Soup with Roasted Chickpeas & Tahini Sauce

Kale Slaw with Peanut Dressing

Leeks and Carrots

Greens, Heirloom Tomato, and Lima Bean Soup

Asian Coleslaw with Miso-Ginger Dressing

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