Fall crop meaning that they have been freshly dug. I’d call these pencil carrots, and think they would be fun roasted whole. I’d do ~420F for ~10mins so you can crisp up the skins a bit without over cooking the carrots; hot and fast.
A fun mix of a different colored carrots. We think that each of colors taste a little different, so definitely taste each of them! I think my favorite are the ruby orange, or white ones.
Last week Nichols was calling these “baby carrots” but now they’re more like toddler carrots. When we remove the greens from carrots, we like to leave a little bit on the carrot mostly because we think it’s super cute (it also makes the greens easier to clean). I like to roast or grill early season carrots whole to really lean into the adorableness. There’s a bit of variety in sizes, so simply halve or quarter the larger ones lengthwise.
