Carrots are an excellent source of vitamin A, which helps our vision, and contain more than almost any other vegetable. They also provide vitamin K to help keep our bones healthy and strong. We usually see orange carrots, but they can come in a wide variety of colors including yellow and purple. Each color has different antioxidants that our body needs!



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.

Selection & Storage

  • Always choose carrots that are brightly colored and feel firm. Avoid carrots that feel limp or are sprouting.
  • Trim off greens before storing carrots.
  • Carrots store well in the fridge and can last for about 1-3 weeks. To keep them even longer, wrap them in in a paper towel to protect them from condensation.

Cooking Tips

  • There’s no need to peel carrots unless they are going bad but be sure to wash them well
  • If you choose to peel your carrots, save the peels to simmer in stock



Grown By:

Dunbar Farms
Medford, OR



Reading List

  • “The Giant Carrot” by Jan Peck
  • “Carrot Soup” by John Segal
  • “The Carrot Seed” by Ruth Krauss