Crunch into a Riverford carrot and discover how good they taste! During the summer we deliver bunched carrots with their leafy tops. These tender summer roots are best enjoyed raw or lightly cooked. And don't forget to use the leafy fronds!
Storage & prep
Will keep for several weeks
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.
Bunched carrots can be kept in the fridge or in a cool veg rack.
Prep: 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.
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.
We grow for flavour rather than uniformity and robustness so try using them raw in salads or as a quick crudité snack. They are happy roasted, braised, steamed, stir fried or boiled. Just don’t overcook them into mushy submission.
Grated carrot ideas
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.
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.
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.
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.
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.
Carrot and coriander soup
Sweet carrots combines beautifully with peppery coriander in this bright and easy-to-make soup. Add a generous pinch of nutmeg for a more warming spice. This is a good light lunch or supper with buttered toast, and a swirl of yoghurt or crème fraîche.
Serves 4 - 40 min
Carrot works well with:
acid – vinegars and lemon juice
citrus – lemon, orange
herbs – bay, chervil, coriander, dill, mint, parsley, rosemary and thyme
honey and sugar
nuts – almonds, hazelnuts and pistachios
raisins, currants and sultanas
sesame, including tahini
spices – black onion seeds, cardamom, cinnamon, coriander seeds, cumin and fennel seeds
ginger, paprika, star anise