Dig It: The First New Season British Carrots

Monday 22nd June 2009

Start of 2009 crop

Much prized for their fresh, sweet, aromatic flavour, the first new season British carrots will start appearing in the shops from the end of June.
They are so tender they are harvested in the middle of the night to avoid damage from the sun, but as carrots really can help you see in the dark, this presents no problem for the Great British carrot farmers!

There’s no need to peel them, just steam or boil gently for between three to five minutes (depending how crunchy you like them). Their bright orange colour intensifies as they cook. Serve tossed in a little butter and orange zest. Tarragon or thyme is good too. Or just eat raw, grated into sandwiches or salads, or as they come, straight from the field.

Get them while you can from June through to August. Mostly grown on the light fertile soils and relatively mild climates of Suffolk, Cambridgeshire and Norfolk, they are packed and in store from within 24 hours of harvest - one of the freshest products you can buy. Carrots are the nation’s favourite vegetable*, with consumers munching their way through 700,000 tonnes a year.

Carrots are extremely good for you too. They are high in fibre and brimming with beta-carotene, which the body uses to make vitamin A, a nutrient that’s needed for growth and healthy hair and skin as well as good vision. Studies have shown many children and adults have intakes well below the recommended levels. Carrots are also naturally low in calories, fat, saturates and salt. An 80g serving – that’s equivalent to about ½ a medium-sized carrot or 3 heaped tablespoons –counts as one of your five portions of fruit and veg.