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Carrots, Heirloom Purple (Aylmer, ON) - 1 Bunch
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Purple carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. These bunches of carrots generally have 5-7 carrots per bunch.
Carrots are an excellent source of vitamin A, which can help reduce vision loss and improve skin complexion. The roots are also a good source of vitamin C, which is an antioxidant that can boost the immune system, and contain some fiber, vitamin K, potassium, folate, magnesium, and calcium.
Purple carrots are best suited for both raw and cooked applications such as sautéing, blanching, roasting, and steaming. The roots are commonly consumed fresh, out-of-hand to showcase their sweet flavor and crunchy texture, or they can be chopped and tossed into green salads, pressed into juice, sliced and layered on appetizer plates, and grated and mixed into coleslaws. The bright orange roots can also be carved into different shapes as an edible garnish, and the leafy green tops can be used as a finishing herb. In addition to fresh applications, Bolero carrots can be minced into dumplings, cooked into soups and stews, lightly stir-fried, layered under roasts, or grated and baked into cakes, muffins, and bread. Bolero carrots pair well with spices such as paprika, curry powder, cinnamon, nutmeg, and cumin, fresh herbs such as thyme, rosemary, sage, and parsley, lemon juice, celery, cabbage, kale, onions, garlic, potatoes, raisins, and nuts such as pistachios, walnuts, and pine nuts.
The roots will keep up to one month when stored in a plastic bag in the crisper drawer of the refrigerator. They can also be blanched and frozen without compromising the flavor or texture.
Carrots are an excellent source of vitamin A, which can help reduce vision loss and improve skin complexion. The roots are also a good source of vitamin C, which is an antioxidant that can boost the immune system, and contain some fiber, vitamin K, potassium, folate, magnesium, and calcium.
Purple carrots are best suited for both raw and cooked applications such as sautéing, blanching, roasting, and steaming. The roots are commonly consumed fresh, out-of-hand to showcase their sweet flavor and crunchy texture, or they can be chopped and tossed into green salads, pressed into juice, sliced and layered on appetizer plates, and grated and mixed into coleslaws. The bright orange roots can also be carved into different shapes as an edible garnish, and the leafy green tops can be used as a finishing herb. In addition to fresh applications, Bolero carrots can be minced into dumplings, cooked into soups and stews, lightly stir-fried, layered under roasts, or grated and baked into cakes, muffins, and bread. Bolero carrots pair well with spices such as paprika, curry powder, cinnamon, nutmeg, and cumin, fresh herbs such as thyme, rosemary, sage, and parsley, lemon juice, celery, cabbage, kale, onions, garlic, potatoes, raisins, and nuts such as pistachios, walnuts, and pine nuts.
The roots will keep up to one month when stored in a plastic bag in the crisper drawer of the refrigerator. They can also be blanched and frozen without compromising the flavor or texture.
Reimer Family Farm (Aylmer, ON)
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Stoll Family Farm (Aylmer, ON)
Chard, Rainbow (Aylmer, ON) - 1 Bunch
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