Carrots

Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace. This wild ancestor is also a taproot crop but has a white root. Today's carrots vary in color from orange to white, purple, or black. They can be eaten raw, steamed, baked, boiled, or cooked in soups and stews.
Lesson plan coming soon!
​THIS MONTH'S KITS
Full of tips, tidbits, recipes, and more for this food!
RECIPES
READING LIST
  • The Giant Carrot by Jan Peck
  • Carrot Soup by John Segal
  • The Carrot Seed by Ruth Krauss
HARVEST PHOTOS
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