Enjoy raw, grated with lemon juice, olive oil and coriander leaves. Or thinly sliced and sweated until tender with a little butter and honey. Whatever else you do, don’t boil them to death! To intensify their natural sweetness, roasting is the way to go, whether you want a simple side, a mixed tray of roots, or a base for carrot soup.
The end of the carrot season in the UK means we are sourcing carrots from Italy for a few weeks. These carrots have quite thin, delicate skins which makes it harder for them to retain moisture so we had to make the decision to use plastic packaging so that they retain the additional moisture they need to ensure customers continue to receive top quality carrots. Keep the carrots in the bag in the fridge.
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. Later in the spring we may supply carrots from our Italian growers.
Country of origin
Grown in Italy.
Nairobi accounts for over half of the UK carrot crop. It’s easy to grow and very robust, but it always comes out bottom in our taste tests. So we prefer Artemis, Trevor, Nerac, Narbonne and Autumn King, which have much better flavour, as well as standing up well to harvesting.