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All about Carrots
The history of the carrot can be traced back 5000 years and is thought to originate in Afghanistan.
Purple, yellow and red carrots were cultivated in Iran and Arabia in the 10th century and in Syria in the 11th century.
By the 12th century carrots were reported in Spain, followed by Italy, in the 13th, France, Germany, Holland and England in the 14th-15th century.
North America got its carrots with the arrival of the first English settlers in Virginia in 1600.
The modern orange carrot, most widely grown nowadays was developed by Dutch growers in the 16-17th century.
In recent years one can again find carrots with purple, yellow and even black pigments, mainly at farmers’ markets and specialty stores.
Carrots are best stored without tops in the refrigerator vegetable bin in perforated plastic bags. They also keep well in damp sand or sawdust in a bin, box or plastic pail in a root cellar or other cool place above freezing.
Carrots are packed with a nutrient called beta-carotene which is converted into Vitamin A by the body. Vitamin A is vital for healthy vision.
The gene has been introduced into rice, known as golden rice in an effort to provide populations, whose main food source is rice with this essential vitamin. Read more.
Carrots with purple, red, yellow and black pigment also contain additional beneficial components some of which are powerful antioxidants.
For more extensive information on these topics, go to
Carrots, raw or cooked can be used in a large variety of recipes.
Give these a try.
1. Carrot Ginger Soup
2. Oven roasted Carrots
3. Carrot Cake
Bon Appetit!


For any questions, please contact Hayley Zaverousky, Market Manager at hzaverousky7598@gmail.com, Tel; 715-219-0579
or Renate Bromberg at info@antigomarket.com, Tel. 715-623-5372
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