Educators / Parents Page

Carrot comparisons:

  • Purchase a variety of carrots from the grocery store, including: whole carrots with and without green tops, mini, various colors/sizes.Let kids compare and sort by size, color, shape, and eye appeal.
  • Talk about which they would be most or least likely to eat. Do they have a favorite?
  • Demonstrate ways to chop and/or peel carrots. For example: curls, diced, diagonal or circular chops, carrot sticks-large and small, grated, vertically-peeled carrot chips. Let the kids sample the various types.
  • Google “kids raw carrot flowers” to learn how to make fun treats from carrots.

Share the information about nutritional value of eating carrots.

Nutrition information about carrots:

Carrots are a good source of several vitamins and minerals, especially vitamin A (from beta-carotene), biotin, vitamin K (phylloquinone), potassium and vitamin B6.

  • Vitamin A: Carrots are rich in beta-carotene, which is converted to vitamin A in the body. Vitamin A promotes good vision, and is important for growth, development, and immune function
  • Biotin: One of the B-vitamins, formerly known as vitamin H. It plays an important role in fat and protein metabolism
  • Vitamin K1: Also known as phylloquinone, vitamin K is important for blood coagulation and can promote bone health
  • Potassium: An essential mineral, important for blood pressure control.
  • Vitamin B6: A group of related vitamins that are involved with the conversion of food into energy. 30 calories and less than one gram of fat a pop, carrots can (and should!) be a mainstay in any healthy diet. And yes, they are absolutely loaded with eyesight-protecting vitamin A.

Nutrition Stats

Serving size: 1 large carrot (about 8″ long)

  • 30 calories
  • 7g carbohydrates
  • .68g protein
  • <1g total fat
  • 0g saturated fat
  • 2g fiber (8% DV)
  • 3.41g sugar
  • 50 mg sodium
  • 230mg potassium (7% DV)
  • 9mg magnesium (2% DV)
  • 4.2mg vitamin C (7% DV)
  • 14 ug folate
  • 12028 IU vitamin A (241% DV)
  • .48 mg vitamin E (2% DV)
  • 9.5 ug vitamin K (12% DV)

Health Benefits of Carrots

They’re not just a low-cal snack. Making carrots a part of your diet can:

  • Keep eyesight sharp: Vitamin A protects ocular health.
  • Strengthen the immune system: Vitamin A also helps cells grow.
  • Promote regularity: The fiber fills you up and contributes to good digestion and absorption.
  • Lower your risk of cancer: Beta-carotene may help prevent aging-associated health problems, including gastric and prostate cancer as well as inflammation and coronary heart disease.

Plant carrot seeds with kids.

  • Purchase seed packets and potting soil.
  • Read the directions on the packet and discuss:
  • size of seeds, soil requirements, and germination time.
  • Possible planters: ice cream cones, ziploc bags, dixie cups, egg cartons,

Pre-reading discussion and questions:

  • Ask if anyone has a garden at home.
  • Talk about kinds of gardens. Examples: flower, vegetable, rock
  • Show the children the front and back covers and read the title and text on back.
  • Have kids guess what they think is happening to Mr. Gibson’s vegetables.
  • Talk about what grumpy means.
  • What does it mean to “capture” his heart?
  • Read the story aloud.

Post reading questions and discussion:

Questions:

  • Were you surprised to find out who was taking the carrots?
  • Did you guess ahead of time? The big word for that is inference.
  • Did the words or pictures give you any clues as you read the story?
  • Mr. Gibson wasn’t good at sharing. Is sharing hard for you?
  • What do you have that you don’t like to share?
  • Was it okay for Josie to take the carrots without asking? Why or why not?
  • How did Mr. Gibson change during the story?
  • What was your favorite part of the story?
  • Did you enjoy the song at the end?

Written Language Story Starters:

Mr. Gibson wasn’t good at sharing his vegetables. Write about something you would rather not share.  It could be your toys, bike, sports equipment, or clothes. Tell what the object is and describe it. Why it’s important to you and why don’t you want to share it. Think about when you might possibly change your mind about sharing and who it is you might share it with.

You have just been given money to build your dream garden. Think about where you would plant it– in your yard, a vacant lot, or at your grandma’s? What would it look like? Think about shape, size, and multi-levels. What kinds of plants would it contain? Will it have a pond or fountain in it? Possible kinds of gardens: cactus, flower, vegetable, butterfly, fairy/gnome, or rock.

Bake Grandma Vossler’s Carrot Cake!

Ingredients:

2 cups flour
2 1/2 tsps. baking soda
1 tsp. salt
2 tsps. cinnamon
1 cup vegetable oil
2 cups sugar
3 eggs
1 – 8 oz. can crushed pineapple – drained
2 cups grated raw carrots
1 1/3 cups coconut
1 cup chopped nuts

Pre-heat oven to 350 degrees.

Mix all dry ingredients. Beat oil, sugar and eggs.
Add to the dry ingredients and stir until blended.
Add pineapple, carrots, coconut and nuts and mix well.
Grease and flour cake pan.
Pour batter into a 9×12 cake pan or 2 9-inch round pans.
Bake at 350 degrees for 45 minutes.

Let cool and frost.

Frosting: Mix together 3 ounces of softened cream cheese, 1 tsp. vanilla, ¼ cup butter. Add 3 cups 4X sugar and 1 or 2 tablespoons milk. Stir until creamy, adding more milk as needed.

Cook up a snack!

Roasted Carrots

Ingredients for 6 servings

  • 4 Cups Petite Baby Carrots 
  • ¼ Cup Olive Oil 
  • 4 Cloves Garlic, Minced (optional)
  • 1 Tablespoon Dijon Mustard 
  • 3 Tablespoons Grated Parmesan Cheese 
  • 1-2 Tablespoons Panko® Bread Crumbs 
  • 1 Teaspoon Sea Salt 
  • ½ Teaspoon Coarse Ground Black Pepper 
  • ½ Teaspoon Dried Oregano 
  • 1 Tablespoon Parsley, Chopped 

Preparation 

Preheat oven to 400 degrees. Line a baking sheet with parchment or foil. Spray the foil with non stick cooking spray.
In a zip top bag add the olive oil, garlic, Dijon, parmesan, panko, salt, pepper and oregano. Add carrots and shake until they are well coated. Spread the carrots on the baking sheet.
Bake for 20-25 minutes until tender. At about 10 minutes flip carrots to ensure even cooking.
Remove from oven and top with parsley and serve immediately. For an extra indulgence; top with a drizzle of olive oil or a pat of butter.