Though carrots are primarily eaten for the roots, it wasn’t always this way. Carrots also weren’t always orange. German inhabitants started growing carrots for their highly fragrant leaves and seeds. Interestingly, it’s only in the last 50 years that people started eating raw carrots. The taste difference between the varieties of colored (or rainbow) carrots is subtle. You may experience a slight variation in taste that shows up when they’re consumed raw.Already mentioned as a garden plant in the 8th century BC by Homer and Hesiod, the naturally occurring variant of the artichoke - the cardoon - is native to the Mediterranean area and spread in Italy and France in the 15th Century. Artichokes can be prepared boiled or steam. The heart is eaten when the inedible thorns and the choke have been peeled away and discarded. Core and thin leaves can be eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces.
Carrots provide the highest content of vitamin A of all the vegetables. Moreover, the vitamins B6, C and K contained into carrots maintain nerve function, a healthy immune system, skin, teeth, gums, tendons, ligaments and strong bones. Loaded with Nutrients, artichokes are low in fat while rich in fibers, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.
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|Description:||Carrots Colored & Cardinal Artichoke|
|Origin:||France & Italy|
|Min. Weight:||2.5 KG|
|Est. # of Fruits:||1.25 KG carrots & 1.25 KG artichokes|
|Est. # of Unique Fruits:||2|
|* # of fruits is only an estimation that may change from time to time. On the other hand, we make sure that minimum weight is respected.|