This Romanesco broccoli, sometimes referred to as broccoflower, is best eaten raw as crudites to retain the abundant vitamin C and carotenoids. Otherwise, it can be slightly cooked as you would a cauliflower. This photo was taken this month on the Farm.
These Rainbow carrots on the other hand, is best eaten cooked/pulped which will allow maximum Beta-carotene to be released. According to Nature magazine (May, 2002), carrots eaten raw in original form only release 3% of beta-carotene during digestion as opposed to 39% when cooked. Beta-carotene is converted to Vitamin A in the body.