ROOT & TUBER
This is an Italian heirloom from the town of Chioggia, near Venice, and has been popular since the early 1800s. It's beautiful and sweet flavored. Sliced roots look like bull's-eyes having concentric rings of white alternating with wine-red. The green leaves are an excellent spinach substitute.
In 1885, the French book The Vegetable Garden stated this is one of the oldest varieties. Today some experts feel this may be the oldest beet still in existence, possibly dating back 1000 years. This unique variety is one of the most flavorful, with carrot-shaped roots that have rough, dark colored skin which looks like tree bark. Inside, the roots are very dark, with almost black flesh that is of superior quality and sought after by chefs who want real flavor.
A color breakthrough! When this beet was introduced this in the 1940s, it won over gardeners who wanted a beet with a sweeter, milder flavor. Others just loved the inviting gold color. Globes reach 2" across.
Lovely, lemon-yellow roots have sweet, bright yellow flesh. Good for a summer to fall crop, large 8” roots and strong tops. Yellow carrots always taste the best to me; they are so crunchy and full of juice.
Brilliant red carrots are so healthful and unique-looking, sure to add color to your garden. The 8” roots are high in lycopene, which has been shown in studies to help prevent several types of cancer. Crisp roots are at their best when cooked, and this helps to make the lycopene more usable. Very flavorful.
This one is causing excitement at farmers’ markets. Carrots have bright purple skin and flesh that comes in shades of yellow and orange. Spicy and sweet-tasting roots are great for marketing.
A superb baby-type carrot with deep orange color; developed in France for canning and pickling. Sweet 3” carrots are great for snacks.
A delicious North African carrot that produces blocky, 7” orange roots that have exceptional flavor and a crisp, crunchy texture. They hold up well at market and are late bolting. Rare and almost impossible to find!
Deliciously sweet flavor coupled with a bright purple skin. Vibrant orange flesh is packed with vitamin A and antioxidants, too!
Mix of purple, yellow, red and white carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. White is mild and delicious, and Red has high lycopene levels as well as a crispy texture that is great cooked. - See more at: http://www.gurneys.com/product/rainbow_blend_carrot#sthash.lRM3ELUf.dpuf
Parisienne carrots are tasty, easy to grow and just plain fun. Bred to resist stretching into the long skinny carrots we are used to, the Parisienne variety stays round and is mature at about the size of a golf ball. These cute little carrots are a delicious crowd pleaser and a great conversation piece.
An attractive creamy-white carrot with a delicious, mild-sweet taste and a good crisp crunch. Roots grow 7”-8” long and are great raw or cooked. White carrots are again becoming popular with home gardeners and specialty growers after many years of neglect by the commercial seed trade. White varieties were common in the middle ages through the 19th century but then became scarce.