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.
​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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