Wednesday, September 2, 2009

Red Carrots

At the farmer’s market the other day, I was amazed and awed by one vendor’s carrots. They were ruby red to deep purple with healthy knotty knobs exploding from the sides. I don’t think I’ve thought this about many root vegetables before, but these carrots were beautiful. I asked the vendor about them, and apparently a wet spring combined with a cool summer is the perfect weather combination for glorious root vegetables.

I bought the carrots pictured a few weeks later at another market. They weren’t quite as lovely as the first ones I saw but that ruby red color was captivating. In the picture, I took a vegetable peeler down one side of it to show the orange-y center. These guys just scream, “eat me, I’m healthy and flavorful!” According to the USDA, the reason some carrots are red is because they are rich in lycopene, the red pigment found most commonly in tomatoes. More traditional carrot specimens are laden with orange-tinted beta-carotene, hence their orange color.

Red carrots are all part of the magic of the farmer’s market. Surprises like this will keep me coming back for many moons to come.
 

One Response to “Red Carrots”

  1. 1

    DJ B — September 16, 2009 @ 12:09 pm

    Red carrots? What's next? White eggplants? Black cherries? Green tomatoes? Blue raspberries?

    Your task: Combine all those ingredients (blue raspberries optional) and serve them in a salad.

    On a Yellow Submarine.

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