Didja think carrots just came in orange? Oh, no! All shades of yellow to red, working through a variety of orange shades. This week the bag had ruby red carrots. They still taste like carrots, only different, and the color is just beautiful. I slice them and eat them raw. I guess you could cook them, but they are so tasty as is, they’re not going to be served here as anything but raw!
Recipe: No recipe today. Just slice and eat. But don’t just make carrot sticks. Get one of those little vegetable peelers that cuts strips or matchsticks. Or slice the carrots into coin shapes, or thinly diagonally. Aren’t they beautiful colors?