Laura Avery talks to the Fruit Detective, David Karp, about blood oranges that are in season now. The red color doesn't effect the flavor of this type of orange but they do have a unique and delicious taste.
Mary Ann Carpenter of Coastal Farms brings in two varieties of French carrots, the round, knuckle-sized Orbits and the super sweet Nantes carrots. She likes to roast them in a 400 degree oven with a little olive oil for about 20 minutes. They turn out sweet and tasty.
Music Break: Big Chief - Professor Longhair