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Carrots, Rainbow

$3.25

1 Bunch (2-4 big)

Sound Sustainable Farm

Carrots are earthy and sweet, boost the nutritional value and the flavor of soups and stews, and are an indispensable and versatile ingredient for culinary use. The purple and yellow varieties can often have more nutrients than the orange variety; they can sometimes be a tad bit more bitter because of the nutrients so are usually used cooked than eaten fresh.

They can be eaten whole fresh, pureed into sauces, roasted and fried. Carrots pair well with almonds, butter, radishes, cheeses, ginger, cardamom, potatoes, mushrooms, shallots, tomatoes, vinegar and so much more.

Being a root vegetable, carrots can last any where from 3 to 5 weeks. Keep them in the crisper (they want just a tad bit of humidity) but away from ethelyne producers (e.g. apples, avocados, tomatos) as it can turn the carrots bitter.

In the 17th century, Dutch growers cultivated orange carrots as a tribute to William of Orange – who led the the struggle for Dutch independence – and the color stuck. A thousand years of yellow, white and purple carrot history was wiped out in a generation. The Horn Carrot derives from the Netherlands town of Hoorn in the neighborhood of which it was presumably bred. All our modern, western carrots ultimately descend from these varieties. Check out the Carrot Museum

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