Hand drawn image of Carrots

Carrots

ˈkærət Daucus carota var. sativus

Crunch into a Riverford carrot and discover how good they taste! We’ve grown and tried countless carrot varieties in our quest to bring you the best flavour. During the summer we deliver our homegrown carrots with their leafy tops, these are best raw or lightly cooked.

Image of Carrots being produced

In the kitchen

Storage

Store in the bottom of your fridge if already washed. Muddy carrots should keep for several weeks in a paper bag in a cool veg rack. Don’t immediately throw away muddy carrots that have gone a little bendy – they are often surprisingly sweet. It can even be an indication that they have been grown more slowly, with less water. With bunched carrots, as soon as your carrots arrive, twist off the leafy tops; they draw moisture from the roots, turning them floppy. Keep the tops fresh in a glass of water, and use sparingly in salads, as a garnish, or whizzed into pesto.

Prep & Cooking tips

To peel or not to peel? The summer and autumn crops usually scrub up well. As winter progresses, if the carrots have been in store, the skins become discoloured, so peeling is a good option.
Our carrots are full of flavour so try using them raw in salads or as a quick crudité snack. They are happy roasted, braised, steamed, stir fried or boiled. Try not to overcook them into mushy submission.

Video: How to Cook Carrots

Easy ideas

Grated carrot ideas

Here are a few ideas to ensure that, armed with a grater, you’ll never leave them rattling around in the bottom of the box.

1. The sandwich

Mix a handful of grated carrot with some crumbled cheddar and a spoonful of sweet chutney (mango works surprisingly well). Spread into a sarnie with some crisp salad leaf.

2. The side salad

Mix 2 grated carrots with some grated ginger, a pinch of ground cardamom and the juice of half a lemon. Scatter over some toasted mixed seeds and chopped green herbs.

3. The fritter

Mix 2 large grated carrots with 2 tbsp gram flour, 1 small grated red onion, ½ tsp cumin, some chopped parsley and salt & pepper. Mix and press into small patties, fry until golden. Try this recipe for Harissa carrot fritter pittas

4. The secret ingredient

Add a handful of grated carrot into sturdy slow-cook dishes such as pies, stews or chillies. A covert and stealthy way of getting veg into the diets of the most stubborn of eaters.

5. The speedy stock pot

Don’t forget that carrots are a key ingredient for a stock pot, so any clean peel or gratings are always welcome. You can make a fast stock pot by grating your onions, carrots and celery first.

Goes well with

Acidic flavours
Vinegars, lemon juice
Citrus
Lemon, Orange
Herbs
Bay, Chervil, Coriander, Dill, Mint, Parsley, Rosemary, Thyme
Honey and sugar
Nuts
Almonds, Hazelnuts, Pistachios
Raisins, currants and sultanas
Sesame, including tahini
Spices
Black onion seeds, Cardamom, Cinnamon, Coriander seeds, Cumin, Fennel seeds, Ginger, Paprika, Star anise

Carrots recipes

View all Carrots recipes

In the field

  • Image of Andy Hayllor

    Meet the grower: Andy Hayllor, Ashburton, Devon

    As a founder member of the South Devon Organic Producers co-operative, Andy Hayllor supplies Riverford with brilliant organic vegetables and meat.

    Read more

Seasonality

Homegrown carrots are harvested in early summer as new season bunched carrots with their tops on. We can carry on harvesting until November and then store the main varieties to see you through winter and into spring.
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