The purple one seems to like the terroir best judging by their size compared to the others. The red and orange ones are smallest.
How to do justice to the gorgeous colours, flavours and texture of these carrots? Cooking them in stews would ruin their colours. At the end I decided to roast them in the oven, coated in olive oil for 30 minutes at 200 delicious. This turned out to be too long for the smaller size carrots. Served them up on a bed of carrot leaves, with a sprinkle of sea salt and black pepper. To die for freshness, from garden to table in less than 60 minutes.