‘Supersweet’ is the descriptor that Nichols attached to these carrots, and they live up to the name. We’ve stopped peeling carrots when we cook with them. I find it doesn’t make much of difference besides taking time, and when roasting the skin tends to crisp up nicely.
Fall crop meaning that they have been freshly dug. These ones are a some hunkers, and some are little funny looking (but definitely taste great). They’re pretty different than the ones we had just earlier this week that were skinny ones (still rainbow).
Fall crop meaning that they have been freshly dug. I’d call these pencil carrots, and think they would be fun roasted whole. I’d do ~420F for ~10mins so you can crisp up the skins a bit without over cooking the carrots; hot and fast.
A fun mix of a different colored carrots. We think that each of colors taste a little different, so definitely taste each of them! I think my favorite are the ruby orange, or white ones.
Last week Nichols was calling these “baby carrots” but now they’re more like toddler carrots. When we remove the greens from carrots, we like to leave a little bit on the carrot mostly because we think it’s super cute (it also makes the greens easier to clean). I like to roast or grill early season carrots whole to really lean into the adorableness. There’s a bit of variety in sizes, so simply halve or quarter the larger ones lengthwise.
These are the first carrots of this season. “Baby” carrots at the grocery store should called “polished” carrots, since they aren’t really made from baby carrots. These are baby carrots. When we remove the greens from carrots, we like to leave a little bit on the carrot mostly because we think it’s super cute (it also makes the greens easier to clean). I like to roast or grill early season carrots whole to really lean into the adorableness. There’s a bit of variety in sizes, so simply halve or quarter the larger ones lengthwise.
A mix of different colored carrots. There’s orange, ruby, yellow, and (going from outside in) purple-yellow-orange carrots. All very tasty.
We went ahead and cut these into sticks similar in shape to baby carrots. This way they are ready for easy snacking or are a simple cut away from diced. 70% of all carrots sold in the US are baby carrots. That fact was one the inspirations for Gard Mo; we think that it demonstrates the convivence problem that makes eating local food difficult for most people. We hope to solve that problem.
We went ahead and cut these into sticks similar in shape to baby carrots. This way they are ready for easy snacking or are a simple cut away from diced. 70% of all carrots sold in the US are baby carrots. That fact was one the inspirations for Gard Mo, and we think that it demonstrates the convenience problem that makes eating local food difficult for most people. We hope we’re helping to solve that problem.
The flavor of these carrots is wild. The distinctive aroma of carrots is due to terpenes. This family of compounds can have aromas ranging from flowery to citrusy to piney. In these carrots I notice prominent baking spices, like clove or cardamom.
This is a fun mix of purple, yellow, and orange carrots. A fun fact is that historically, orange carrots are the newest to be popularized with purple, yellow and even white carrots having been consumed for most of history.
These are the first carrots of this season. When I remove the greens from carrots, I like to leave a little bit on the carrot mostly because I think it’s super cute (it also makes the greens easier to clean). I like to roast early season carrots whole to really lean into how adorable they are. There’s a bit of variety in sizes, so simply halve or quarter the larger ones lengthwise.
These are the first carrots of this season. When I remove the greens from carrots, I like to leave a little bit on the carrot mostly because I think it’s super cute (it also makes the greens easier to clean). I like to roast early season carrots whole to really lean into how adorable they are. There’s a bit of variety in sizes, so simply halve or quarter the larger ones lengthwise.
Sweet Winter Carrots from last season’s harvest. Nichol’s is fortunate enough to have a significant amount of storage crop space so we get to enjoy carrots before the ones this season are ready. Don’t worry though, these are still tasting great with a sweet kick and deep carrot flavor. I went ahead and cut these into sticks similar in shape to baby carrots. This way they are ready for easy snacking or are a simple cut away from diced.
A mix of orange and yellow carrots. Sweet, snappy, and snacky.
