Carrots are a versatile and colorful root vegetable, found in a spectrum of hues including orange, white, yellow, red, and purple. The part we eat is the taproot, which is long and narrow, while the green leaves above ground are delicate and feathery. When harvested fresh, carrots have a signature crisp texture.

In Northern California, they are often grown on small, local farms and are frequently sold directly at farmers' markets. This direct-to-market approach ensures the best possible flavor and nutritional value. Farmers' markets are also a great place to find unique varieties, like rainbow carrots, that you may not see anywhere else!

Nutritionally, carrots are an excellent source of vitamins A and C. They are particularly known for their high concentration of beta-carotene, which is the compound responsible for their vibrant orange color. In fact, beta-carotene was named after the carrot itself.