There’s something crazy happening with our carrots.
These familiar Red-cored Chantenay carrots are the same variety that we’ve grown for 4 years, and they are well-loved by many regular customers. One customer’s children will now only eat “farm carrots” – they are by far the coolest kids I’ve never met. Sometimes I think that people come to Monday pickup these days just to get carrots, and that it has nothing to do with wanting to say hi to their favorite farmer. It’s OK, I get it – these carrots are really good.
And they’re getting better. Especially in the last couple of weeks, I’ve noticed the carrots have developed a more intense flavor. More fruity, reminiscent of a sweet red pepper. According to the FEDCO seed catalog, Red-cored Chantenay carrots get better in storage, but I’ve never really appreciated it before. Perhaps we just were never able to store them for quite so long. Whatever the case may be, there is something to be said for the joy of discovering the amazing flavor of fall-harvested heirloom carrots in February. This small pleasure, and a million others like it, are what’s missing from industrial supermarket food culture.
As good as these carrots are, they won’t last forever where we are storing them. However, they will keep for many weeks in a plastic bag in your refrigerator, or in a similar cold dark place. Just keep the humidity high. Order 10 lbs or more for $1.25 / lb – this price won’t show in the shopping cart, but we’ll take care of it at pickup.
If you have a good carrot recipe that you want to share, send it over – I want to start a recipe section on the website.