What would we do without carrots? They are a staple of our vegetable pantry, along with celery and onions, used to make mirepoix, the base for so many savory dishes. The carrot is the quickest, crunchiest vegetable around and one of the healthiest, too.

Carrots were cultivated in Afghanistan in the 7th century, but they were purple and yellow. Dutch farmers inspired by royalty bred the orange carrot to honor the House of Orange.

Few farmers in Hawaii grow carrots, but we’re starting to see them at farmers markets as farmers diversify their plantings. PIT Farm of Mililani at the KCC Farmers Market has been producing purple, yellow and orange carrots as well as small round ones.

If you’re buying carrots with their leafy tops, check for freshness by their bright green color.

Large and baby carrots are the same plant, one older and one younger. Mini carrots that you find bagged in the supermarket are older carrots that are machine-cut to their small size.

There are so many ways to enjoy carrots: raw as sticks, grated in a salad, diced in soups and stews, sliced in a stir-fry or roasted in the oven. And don’t forget the carrot cake!

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.