A colourful mix of fresh, young, heritage carrot varieties, straight from the fields and bunched with their leafy tops.
A colourful mix of fresh, young, heritage carrot varieties
Picked straight from the fields and bunched with their leafy tops. A bit wonky perhaps, but full of carroty flavour; they’re as delectable on the plate as they are on the palate. These tender summer roots are best enjoyed raw or lightly cooked – and don’t forget to use the leafy fronds!
A striking mix of colourful heritage varieties. We’ve grown and tried countless carrots in our quest to bring you the best flavour. These are next best thing to growing your own: we’re always looking for varieties that are fresh, sweet and properly carrot-y, with a delightful crunch.
How to prepare
No need to peel - just give your carrots a scrub. Try them raw in salads or as a quick crudité snack. They are also happy roasted, braised, steamed, stir-fried or boiled – just don’t overcook them into mush. They’ll cook quicker than standard carrots. Use the tops sparingly in salads, as a garnish, or whizzed into pesto along with a leafy herb such as parsley or basil.
BBQ tip There are two ways to cook carrots on a BBQ. Firstly, you can cook them in the embers. Ideally you would use a 500g bunch of small summer carrots. Remove the tops and keep to one side. Give the carrots a wash and rub them generously with salt. Lay out a large, double-layered square of foil and sit the carrots in the middle. Drizzle with a little olive oil. Fold the foil over and crimp into a tight parcel. Stab the parcels 3-4 times, to allow some smoke in. Bury the parcel in the glowing embers and cook for about 30 mins or until tender (depending on their size).
Secondly, you can griddle them directly on the bars. You’ll need to cook them first to avoid them burning before cooking through, but it’s worth the effort for the texture and flame-kissed flavour. Boil the carrots in salted water or stock until just tender. Pat dry and toss them with oil, salt and pepper. Place on the bars, over a medium heat. Cook for 6-8 mins, turning often until nicely marked all over.
Chop the leafy tops and sprinkle them over the carrots as a garnish.
Bunched carrots can be kept in the fridge or in a cool veg rack. Twist off the tops before storing, as they draw moisture away from the carrot, turning them floppy and bendy. Keep the tops fresh in a glass of water, like cut flowers.
Grown by James Foskett, Woodbridge, Suffolk
James Foskett farms a rainbow of ten different organic vegetables, including green beans and peas, tasty sweetcorn cobs, bunched carrots, onions and radishes.
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