Experience Local Agriculture


The carrot is a root vegetable from the parsley family, that has lacy green leaves and a long slender root, usually orange in color, though purple, red, white, and yellow varieties exist. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well.Carrots have a crisp texture when fresh. Baby carrots are often more tender, but have less flavor because of their immaturity.

In-Season: June- September

How to store: Remove leaves immediately if attached, because they rob the root of moisture. Keep them away from apples which emit a gas which causes carrots to become bitter. Refrigerate in a plastic bag.

How to prepare: Peeling is optional, but more necessary for older carrots. If they become limp, you can refresh them in a bowl of ice water. bake, boil, fry, puree, raw, saute, steam

Fun Facts:

  • Carrots are useful companion plants for gardeners. If left to flower, it attracts predatory wasps that kill garden pests.
  • Carrots were formerly every color: red, black, yellow, white and especially purple EXCEPT orange! First cultivated in Afghanistan, carrots originally had purple exteriors and yellow flesh.
  • In the Middle Ages, the Dutch developed the bright orange carrot.