I am harvesting my carrots as we need them. You can see from the photo that I should have done a better job of thinning in the spring! I planted two varieties, one was a red variety (I don't seem to have written down the variety in my gardening notebook). The red ones seem to have done better than the regular carrots in spite of being crowded. Oddly enough, the red color is only on the surface of the carrots, and can be scrubbed off if you clean too vigorously. The taste is the same. The only thing I noticed is that when I cooked the red carrots, they turned the water a bit pink.