It’s not often that we shout about the humble carrot, but they truly deserve a moment in the spotlight. A staple in roast dinners, slaws, and salads, yet versatile enough to feature in everything from crudités and purées to kimchi and cake! Nutritious, sweet, and full of flavour – we’re really enjoying them in all their humble glory.
John and Rachel from Newfields Organics are supplying the bulk of our stock this winter. They’re working through the wind and the cold up on the North Yorkshire Moors to provide us with fresh deliveries twice a week. The majority of you are buying them washed for that glossy, clean finish, however you can also buy them dirty, covered in the soil that they are grown in. It’s exactly the same delicious root, but this extra protective layer means they’ll stay fresh in your fridge for much longer.
We find that roasting really brings out their flavour and natural sweetness. Try adding a coating of miso paste and a dusting of ground coriander, or a dash of maple syrup and dollop of harissa paste, to make this most modest of vegetables into something a little fancy.
