There's a whole spectrum of carrots, including red, yellow, and purple varieties, each with its own visual and nutritional appeal. You may be surprised at the varieties you can find: Plump little 'Thumbelina' carrots that are perfect for cooking whole; 'Sugarsnax' carrots that are extra-sweet; 'Adelaide Baby' carrots that are tender and delicate; and many more. 

In Season: Carrots are available year-round, but are at their peak from March through October.

What to Look For: Look for smooth, firm roots and bright, fresh-looking tops. The tops themselves can be tasty and pretty; if you're preparing carrots simply (steaming them, for example, or serving them as crudites), you might leave tops intact. Remove them for storage, however, as they can affect the root's moisture and flavor.

How to Store: Carrots generally taste best when recently harvested. Cut off the tops, and keep the carrots in the crisper for up to two weeks.