IN SEASON - June, July, September, October, November
The carrot is a hardy, cool-season biennial that is grown for the thickened root it produces in its first growing season. Although carrots can endure summer heat in many areas, they grow best when planted in early spring and midsummer for fall harvest. They are rich in carotene (the source of vitamin A) and high in fiber and sugar content.
For more than you ever wanted to know about carrots, visit the Carrot Museum website: http://www.carrotmuseum.co.uk
Remove their green tops. Even if you are going to use the greens later, cut them off and store them separately to keep them from sapping nutrients from the roots. Rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Secondly, you can store carrots in a covered container filled with water to keep them fresh for a long time. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.
You can eat the carrot tops! They are edible and loaded with vitamins and minerals. Carrot tops are bitter, but can be eaten raw in salads, or saute them with olive oil, garlic and some of your other favorite greens, or cook them into a soup or stock.