University of Minnesota Extension
Menu Menu

Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Carrots

Sourcing Carrots

Carrots are widely available in the late summer and fall in Minnesota. Carrots are a root crop that stores well. There are a number of farmers in the state who have climate-controlled storage areas that allow them to offer carrots for most of the winter.

Regulations on Buying Carrots Directly from Farmers

Minnesota state laws permit retail establishments and food services to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Best Time to Buy

Order carrots in August, September, or October. Carrots are a good storage crop. If you are fortunate enough to have a farmer in your area who has storage facility, talk to that person in September or October about the possibility of carrot deliveries in November and December.

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

PurchaseUnit(How You Should Order the Product)

Servings per Purchase Unit(How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution(For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information

Carrots, Fresh Sliced Peeled Ready-to-Use

Carrots, Fresh Sticks Ready-to-Use (1/2-inch by 4-inch)









¼ cup raw vegetable slices (5/16 inch slices)


¼ cup raw vegetable (about 3 sticks)






1 pound AP = 3 1/8 cups ready-to-serve or cook carrot

1 pound AP = 3 ¾ cups carrot sticks

  • © 2015 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy