Availability: Mid-September through the Winter
Preparation: Can be eaten raw if washed and scrubbed well (they are a root vegetable after all). Usually the tough skin is peeled off. Carrots can be boiled, steamed, braised, roasted and be used as a stock flavoring. The tops of the carrot are edible and good in things like soup or blanched as they have a bitter taste.
The Good Stuff: Carrots are high in beta-carotene and are good for your eyes. They are also high in potassium, calcium, vitamin A and folic acid.