Carrots come in a whole spectrum of colors, including red, yellow, and purple varieties, each with its own visual and nutritional appeal. They are essential in kitchens the world over, and unlike many other root vegetables, carrots are as delicious raw as they are cooked. We may think of the carrot as a distinctively orange- hued vegetable, but the orange version didn’t become popular until the 1700s. It is believed to have been developed by the Dutch, motivated out of patriotism for the ruling House of Orange. The carrot also contains more vitamin A of any other vegetable.
On our farm we grow orange, white and purple carrots. We feel the white carrot is superior in flavor, but the purple carrot always makes a statement at the dinner table!
Selection and Storage: Chose mature carrots with smooth, unblemished shin, exhibiting no soft, brown or wrinkled spots. Carrots generally taste best when recently harvested. Cut off the tops (extremely young greens can be eaten and have a distinctive spicy taste) and keep the carrots in the crisper for up to two weeks.
Information from: The Produce Bible by Leanne Kitchen