Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.
Rainbow carrots are available year-round.
Carrots, botanical name Daucus Carota subs. sativus, belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill. Each plant in this family has the umbrella-like flower clusters that characterize this family of plants. Carrots are a true vegetable, as they are not pollinated nor do they hold seeds within the fruit of the plant, like tomatoes, cucumbers and chile peppers, which are true fruits. Carrots are classified as a root vegetable, though the plant is comprised of a root, midribs and greens. Carrots are harvested at multiple stages of maturity while some cultivars are bread specifically to be harvested young or at full size. Varieties that are specifically bred to reach their full size, as some varieties can get woody and produce a dry, threaded flesh.
Steam, microwave, braise, boil, roast or bake. Versatile rainbow carrots love to show off their colorful good looks on fresh veggie trays and appetizer platters. Dips and dressings enhance their farm-fresh flavor. Ideal side dish for grilled, roasted or sautéed meat entrées. Kids especially love them! To store, refrigerate in a plastic bag.