Red (Maroon) Baby Bunched Carrots
Inventory, 24 ct : 6.71
This item was last sold on : 01/22/18
Red carrots have a deep burgundy color that is literally only skin deep. The flesh itself is a brilliant array of orange hues. It is is one of the few characteristics the Red carrot has in common with orange carrots. Other common threads include flavor and texture. Baby Red carrots are crisp and yet tender, sweet as well as earthy, a direct signal of their derivation.
Red 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 classified as a root vegetable, though the plant is comprised of a taproot, midribs and greens. The taproot is the nutritional storage vessel of the plant.
Red carrots contain lycopene, a naturally occuring pigment that doubles as an antioxidant. Lycopene is known for its anti-cancer benefits such as preventing, fighting and repairing cell damage within human bodies.
Red carrots are tender, sweeter and cook more quickly than mature carrots. This gives them a culinary advantage over larger varieties for multiple applications. They make incredible pickled carrots, are quintessential for brining and deep frying and they make great protein companions when pan-roasted or grilled. Red carrots can be eaten raw in crudites, pureed into sauces, boiled and braised. All carrots pair well with almonds, bacon, butter, celery, cheeses, especially cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomaotes and vinegar, especially red and white wine. Scrub thoroughly or peel to prepare.
All carrot varieties are descendents of a wild carrot native to modern day Afghanistan. The wild carrot, Daucus Carota, not only still grows wild but it also is not the ubiquitous orange color we associate with carrots. During the 17th century, Dutch growers have been credited with cultivating the orange carrot, which was essentially a tribute to William of Orange, who led the Dutch in their struggle for independence. Red carrots were developed in 1989 by Texas Agricultural Experiment Station horticulturist Dr. Leonard Pike, director of Texas A & M's Vegetable Improvement Center.
Restaurants currently purchasing this product as an ingredient for their menu.
|Brothers' Provisions||San Diego CA||855-850-2767|
|Brigantine Del Mar||Del Mar CA||858-481-1166|
|Harvest by The Patio||San Diego CA||619-550-1262|
|The Cork and Craft||San Diego CA||858-618-2463|
|Big Thyme Sandwich Company||San Diego CA||619-894-5042|
|Under Belly-Little Italy Kitchen||San Diego CA||619-269-4626|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Two Seven Eight||San Diego CA||619-278-0080|
|Bistro du Marche by Tapenade||La Jolla CA||858-551-7500|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Hotel Del Coronado 1500 Restaurant||Coronado CA||619-435-6611|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Chef Indo||La Mesa CA||619-917-9584|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Maretalia Ristorante||Coronado CA||619-522-6890|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Lauberge Del MarLauberge||Del Mar CA||858-259-1515|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Puesto-La Jolla||La Jolla CA||858-775-2289|
|The Smoking Goat||San Diego CA||858-232-4220|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Counterpoint||San Diego CA||619-564-6722|
|Urban Solace||San Diego CA||619-295-6464|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Harney Sushi Oceanside||Oceanside CA||760-967-1820|
|Sushi Ota||San Diego CA||858-270-5047|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|La Costa Resort & Spa Vue||Carlsbad CA||760-930-7063|
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|Pour House||Oceanside CA||760-730-5944|
|Kettner Exchange||San Diego CA||312-415-5455|
|The Glass Door||San Diego CA||619-544-0164|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Flying Pig Pub & Kitchen||Oceanside CA||619-990-0158|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Encontro North Park||San Diego CA||619-291-1220|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|The Bier Garden||Encinitas CA||760-632-2437|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Red Door Restaurant & Wine Bar||San Diego CA||619-295-6000|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|The Patio on Goldfinch (Mission Hills)||San Diego CA||619-501-5090|
|Blind Lady||San Diego CA||619-255-2491|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Urban Kitchen||San Diego CA||619-239-2222|
|The Hake||La Jolla CA||619-994-7832|
|The Patio on Lamont||San Diego CA||619-235-5606|
|Barbarella||San Diego CA||858-454-7373|
|Catering By Felicia G.||San Diego CA||619-742-4747|
|Herb & Wood||San Diego CA||619-955-8495|
|Pueblo||San Diego CA||858-490-6298|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|The Miller's Table||Oceanside CA||310-694-4091|
|Toast Catering||san diego CA||858-208-9422|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
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Pike Place Market
Sosio's Produce In Pike Place MarketNear Seattle, Washington, United States
1st Ave and Pike St., Seattle 98101
About 622 days ago, 5/11/16
Spotter's comments : Red (Maroon) Bunched Carrots spotted at Pike Place Market. Lovely Organic Rainbow Carrots bunches for $3.99!!!