On Saturday, I went to the *fancy* Farmers Market (aka the Ferry Plaza Farmers Market) and came back with some really nice produce. One of the things that I am really enjoying this week are a bunch of carrots that are in a variety of sizes and colors. Here are a purple and a yellow carrot sitting side by side on my cutting board.
While it would be really cool if the purple carrot was purple all the way through, I find it really interesting that it is orange inside. The yellow carrot is, as you might have guessed, yellow.
What is also very interesting is that each color of carrot has a very distinct flavor. The purple carrots have a stronger and more bitter taste, while the yellow ones are sweeter. One thing that they have in common is that they are softer than grocery-store-bought orange carrots, and easier to cut.
Because they are so unique, you really don't want to cover them up with too many other flavors. I have been cutting them up in salads, and here I steamed them lightly with some broccoli and drizzed them with a little bit of lemon olive oil and coarse salt, to have as a side dish with some spinach lasagne for lunch. Beautiful, simple, nutritious, and tasty.
