The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Red (Maroon) Baby Bunched Carrots
Inventory, 24 ct : 7.38
This item was last sold on : 05/23/18
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.
|Viejas Casino Banquets||Alpine Ca||619-295-3172|
|Hyatt Islandia||San Diego CA||619-224-1234|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Toast Catering||san diego CA||858-208-9422|
|insideOUT||San Diego CA||619-793-9221|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Mesa College||San Diego CA||619-388-2240|
|Rustic Root||San Diego CA||619-232-1747|
|Dija Mara||Oceanside CA||760-231-5376|
|Covo La Jolla||La Jolla CA||858-246-6721|
|The Compass||Carlsbad CA||760-434-1900|
|Kettner Exchange||San Diego CA||312-415-5455|
|Sushi Ota||San Diego CA||858-270-5047|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|Hotel Republic San Diego||San Diego CA||619-398-3100|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|The Cork and Craft||San Diego CA||858-618-2463|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Georges at the Cove||San Diego CA||858-454-4244|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Seasons of La Jolla||San Diego CA||858-456-8619|
|Nolita Hall||San Diego CA||619-618-8820|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Zeca Trading Co.||San Diego CA||619-410-1576|
|Pacific Regent La Jolla||San Diego CA||858-597-8008|
|Urban Kitchen||San Diego CA||619-239-2222|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Encontro North Park||San Diego CA||619-291-1220|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Under Belly-Little Italy Kitchen||San Diego CA||619-269-4626|
|333 Pacific||Oceanside CA||760-433-3333|
|RoVino Rotisserie + Wine||San Diego CA||619-972-6286|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Busca's Soup||Ramona CA||619-985-6559|
|Eve-Creations Wellness||Encinitas CA||760-230-2560|
|Gamma Phi Beta||San Diego CA||310-634-2371|
|La Bonne Table||San Diego CA||619-887-7706|
|Baci||San Diego CA||619-275-2094|
|The Patio on Goldfinch (Mission Hills)||San Diego CA||619-501-5090|
|Beesalt Balcony||Del Mar CA||972-567-2396|
|Parakeet cafe||La Jolla CA||619-578-1040|
|Flying Pig Pub & Kitchen||Oceanside CA||619-990-0158|
|Urban Solace||San Diego CA||619-295-6464|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Fishmonger's Market||San Diego CA||619-646-5238|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Monteferante Foods||San Diego CA||310-740-0194|
|The Hake||La Jolla CA||619-994-7832|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Vista Valley||Vista CA||760-758-2800|
|Big Thyme Sandwich Company||San Diego CA||619-894-5042|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Counterpoint||San Diego CA||619-564-6722|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
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|Wrench and Rodent||Oceanside CA||760-840-1976|
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|La Costa Resort & Spa Diversions & Edge Pool||Carlsbad CA||760-930-7063|
|The Barrel Room||San Diego CA||858-673-7512|
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