In February, the North Country lies under a blanket of white snow. Sure, supermarkets offer salad kits of washed, bagged greens, croutons and salad dressing all wrapped up in plastic at 4 or 5 times the cost of a head of lettuce. Those greens have traveled a long distance to get to you in the depths of winter, and they’re far from “fresh.”

Since fresh greens are not available this time of year, we switch to salads from veggies that can be stored through the winter like cabbage, sauerkraut, and various root vegetables. One of the best vegetables to use as a base for wintertime salads is the carrot. As the main ingredient, carrots are crunchy, refreshing and oh so sweet with the second highest sugar content of any vegetable (after beets). Their pleasant flavor goes well with winter vegetables like cabbage, celery, celeriac (celery root), or even onions. They also combine well with kraut, pickles or winter fruit like apples and raisins.

Carrots are among our most popular vegetables – and a true winter superfood. Low in calories and high in nutrients, they’re the best source of beta carotene, a precursor to vitamin A, and are high in fiber and vitamins C, B, D, and E, as well as calcium, potassium and magnesium.

The word carrot comes from the Greek karoto and Latin carota. Both Greeks and Romans cultivated them, but those ancient carrots were nothing like the ones we eat today. Originating in central Asia, early carrots were small, tough, and purple, black or red rather than orange. It was not until the 16th century that patriotic Dutch horticulturalists wanted a vegetable in the colors of the House of Orange. They’re credited with developing the sweet, orange root we’re so accustomed to today.

Beware of so-called ‘baby carrots’ at your supermarket. They’re not young, tender carrots, but older carrots cut to that shape and size, and often soaked in a chlorine solution to preserve them. When you keep them a few days, you’ll notice a white coating; this is caused by chlorine gas leaching out. Instead, try to find carrots that are firm and crunchy; when they’re too old, they bcome limp and pliable. Many local farmers store carrots in root cellars. At the supermarket, carrots are one of the least expensive vegetables. You can buy 3 pounds for under $2- and 3 pounds will provide lots of salads!

Until the 20th century, carrots were only eaten cooked, mainly in soups and stews. They first became a salad ingredient in northwestern Africa, where they were served as a complement to couscous.

In the 1940s, Moroccan Jews brought carrot salads to Israel, where they quickly became popular. Today, they’re served at Rosh Hashanah as a symbol of a sweet and fruitful year to come. Israelis flavor their carrot salads with a dressing of olive oil and lemon juice seasoned with garlic, salt and cumin.

In Russia and the former Soviet republics, Korean carrot salad – a dish of julienned carrots spiced with fresh garlic, coriander and cayenne – is standard fare. This salad is more Russian than Korean in flavor, and its history is based on oral traditions that cannot be substantiated. It may have been brought to the Soviet empire by Korean immigrants around 1900.

In France, carottes rapees, a salad of carrots and green parsley dressed with lemon, mustard and olive oil is common in bistros, markets and home kitchens alike. In Eastern Europe, shredded carrots are often mixed with kraut for a simple salad. Bulgarians like carrot-cabbage slaw. In Poland, surowka z marchewki is made with carrots, tart apples, lemon juice, sunflower oil and a little salt and sugar. In the American South, shredded carrots are accompanied with raisins and dressed with sweetened mayonnaise for a traditional dish. Popularized by the Chickfila restaurant chain, this salad is kid-friendly because it’s so sweet.

With the help of a food processor to grate the carrots, carrot salads are a cinch to put together. Quick and healthy, a simple pile of grated raw carrots, lightly dressed, becomes deliciously satisfying. Start with the best carrots you can find; then add ingredients from your pantry. Use your imagination to create great carrot salads. Here are some recipes to get you started.

Carrot Apple Salad

Ingredients:

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon apple cider vinegar

1 or 2 apples, diced fine

3 carrots

Salt & pepper

1/2 cup minced scallions, white & green parts

1/2 cup finely chopped fresh parsley and / or arugula

1/4 cup plain yogurt, plain Greek yogurt or sour cream

1 teaspoon Dijon mustard

1/2 cup walnuts or feta cheese for garnish, optional

Directions:

In small bowl, combine lemon juice and cider vinegar. Core and dice the apple, and mix in.

Shred the carrots (using a food processor or hand shredder). Place in salad bowl; sprinkle lightly with salt & pepper. Chop scallions and parsley; mix in. Add the apple, along with the liquid (lemon juice and vinegar. In the bowl apples were in, combine yogurt & mustard; fold into the salad. Garnish each serving with nuts and / or feta, if desired.

Serves 6.

Dilly Carrot Salad

Ingredients:

6 carrots

3 dill pickles

1 1/2 cups cooked beans (such as kidney, pinto, navy, etc.)

1 sweet onion

2 cloves garlic (from pickles)

2 teaspoons olive oil

2 Tablespoons pickle juice

1 Tablespoon dill weed (fresh is best)

1 Tablespoon plain Greek yogurt or sour cream

2 Tablespoons crumbled feta cheese (optional)

2 Tablespoons sunflower seeds (optional)

Directions:

Shred carrots (a food processor does this well). Chop pickles fine. Peel onion and chop fine. Mince garlic. Combine vegetables in salad bowl. Sprinkle with olive oil and pickle juice; stir in. Stir in dill weed, Greek yogurt and any optional ingredients.

Makes 1 large bowl (serves 8).

Carrot Celeriac Salad

Ingredients:

1 celeriac

1 carrot

1 apple, optional

2 teaspoons olive oil

2 teaspoons lemon juice

1 / 2 teaspoon salt

2 Tablespoons chopped fresh parsley

2 Tablespoons chopped scallions, green parts only

Directions:

Peel and shred celeriac. Wash and shred carrot. You should have about a cup of each. Core and dice apple, if using. Add remaining ingredients and stir well to combine. Serves 2.

Carrot and Fruit Salad

Ingredients:

2 carrots

1 large apple

1 cup chunked pineapple, with juice

1/4 cup raisins

1/2 cup chopped walnuts

Dressing:

1 Tablespoon oil

2 to 3 Tablespoons of the pineapple juice OR 1 Tablespoon lemon juice and 1 Tablespoon water

1 teaspoon honey

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Directions:

Wash and shred carrots coarsely. Wash, core, and dice the apple. Combine all ingredients in a bowl. Drizzle with dressing and stir. Serves three to four.

Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two

passions: cooking and writing. She can be reached at www.wordsaremyworld.com.