Sweet, nutritious carrots straight from the ground are a special summer treat. Look for tender baby carrots sold in bunches at farmers’ markets and farm stands in early summer. (Add the greens to your next batch of pestos for a bright flavor twist.) They are excellent to eat raw as snacks, or serve as crudite as a summer barbecue. Raw or cooked carrots make a flavorful addition to salad, or served lightly steamed carrots with a drizzle of Maine maple syrup or local honey for an extra sweet side. Come fall, mature carrots make hearty additions to cold-weather comfort foods. They keep well in the crisper drawer in the fridge and are available year-round.