I love all of the orange color that comes with fall.  Carrots have so much potential.  They work perfect with a simple spinach salad, can stuff spring rolls, and even make one delicious soup.  Of course, carrots also work well as a simple snack to keep you going during the day.  Carrots will often loose their crispiness in the refrigerator but if you keep the carrots in a water bath and cut off the tops when you bring the carrots home, this will ensure a little extra crispiness.

Freezing carrots is perfect if you need a little extra veggie to your winter strews or frozen shredded carrots are perfect for carrot cake or muffins.  To freeze carrots, blanch for two minutes, place in a ice bath, let cool and then place in a freezer safe container.  Carrots must be canned using a pressure canner or pickled to where there is a safe amount of acid (since carrots are a low-acid food.)   This dill carrot recipe is a good example of a carrot recipe that can be safely canned in a hot water bath.

Recipes from around the web:

Charred carrots with griddled goat cheese from The Yellow House
Grilled Carrots with Lime and Cilantro from A Couple Cooks
GRILLED CHEESE WITH ROASTED CARROTS + CARROT GREEN PESTO from Happyolks
Carrot Cake Pancakes from Cookie and Kate
Carrot Cake from The fauxMartha
Red Roasted Carrots from the Forest Feast
roasted carrots with cilantro yogurt by Love and Lemons
Carrots, Dill, and White Bean Salad from 101 Cookbooks