Carrots can come in lots of colors, everything from orange and white to yellow, red, and even purple. The carrot is a long, narrow root storage container (the taproot) and the leaves are frilly and leafy green. Carrots have a crisp texture when fresh.
They are grown on small farms throughout Northern California. They're brought to the market straight after harvest for the best flavor and nutrition. The farmers' market also offers varieties that are hard to find elsewhere, such as rainbow carrots.
These root vegetables have a large amount of vitamin A and C. The beta-carotene found in carrots was actually named after the carrot itself.
Orange, Yellow, White, Red, Purple
Carrot roots should be firm, smooth and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery.
Cut the greens off, and wrap carrots in a plastic bag and press out the air. Long term storage should be in the coldest part of the refrigerator.