Eco Friendly Carrots Bed Down For Winter

Friday 9th July 2010

Scrumptious Winter Carrots

It isn’t just animals who hibernate for the winter. In the autumn, British carrot farmers start putting their crop “to bed” for the winter months by covering them with a thick layer of straw to protect them from the frost.

In this eco-friendly method of storage, which will be taking place across large swathes of land in Nottinghamshire, Yorkshire, Lincolnshire, Norfolk, Suffolk and Scotland, the earth becomes nature’s larder, keeping the crop fresh and ready for harvest throughout the winter, allowing farmers to provide the UK with an 11-month supply of carrots. Before farmers adopted this practice in the 1990s, carrots were predominantly a summer vegetable.

This method of storage contributes to British carrots having an incredibly low carbon rating of just 45g of carbon per 1kg of carrots, compared to 80g for onions, 240g for potatoes and 15,000g for beef*.

“Strawed carrots,” as they are now known, are sown in April to early July, covered between September and December, and harvested between December and May, with imports then filling the gap until the harvest of new season carrots starts at the end of June.

Martin Evans, chairman of the British Carrot Growers’ Association, commented: “This is a very natural method of storage and allows the carrots to be harvested fresh every day throughout the winter. The thick covering of straw also protected them against last year’s big freeze whereas a lot of the other winter crops like brussel sprouts were devastated by the weather.”

Carrots are the perfect addition to winter fare; they’re delicious grated into pasta, layered into a pasta bake or lasagne, slow cooked in a pot roast, added to a risotto or a dhal, and, of course, they are an irreplaceable accompaniment to the Sunday roast.

Carrots are also packed with nutrients to keep you fighting fit over the winter months. 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.

For some inspiration on what to cook this winter check out the recipes below or log on to www.britishcarrots.co.uk.

Cottage Pie with Carrot and Potato Mash
Adding carrots to the mash adds a tasty and colourful twist to this family favourite – and helps to make it slightly lower in calories. Great news if you want to lose a few pounds!
Prep: 10mins Cook: 40-45mins Serves: 4 Price per portion: £1.03
Per serving: 434 calories, 14.7g fat, 5.9g saturates, 15.1g sugars, 1.7g salt

500g extra-lean minced beef
1 clove garlic, peeled and crushed
1 large onion, peeled and chopped
2 carrots, washed, trimmed and diced
2tbsp plain flour
500ml beef stock
1tbsp Worcestershire sauce
1tbsp tomato puree
salt and freshly ground black pepper

For the mash:
500g potatoes, peeled and cut into chunks
225g carrots, peeled and cut into chunks
a knob of low-fat spread or butter

1. Heat a large non-stick frying pan and add the mince. Fry for 6mins, stirring occasionally, until browned. Add the garlic, onion and carrots and cook for a further 2mins. Stir in the flour and cook for 1min.
2. Add the stock to the pan, stirring, then add the Worcestershire sauce and tomato puree. Season with black pepper. Bring to the boil and simmer for 10-15mins, removing the lid for the final 5mins.
3. Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 15mins or until both are tender. Drain well then mash with the low-fat spread or butter. Season with black pepper. Cover and set to one side.
4. Spoon the mince into a large shallow dish, then top with the carrot and potato mash, smoothing the surface. Place under a preheated grill for 4-5mins or until the top is golden brown. Serve hot with steamed vegetables.

You can also freeze this dish in a suitable container for up to 3months. Thaw the dish thoroughly when you come to cooking and place in the oven at 200C/Fan 180C/Gas 6 for 25mins.

Veggie Crumble Pie
Prep: 15mins Cook: 30mins Serves 4 as main course or 6 as side dish Price per portion: 73p (serves 4)
Per serving: 477 calories, 20.3g fat, 11.0g saturates, 1.18g salt
Counts as 3 of your 5-a-day and contains over a third of your RDA of vitamin C and folic acid

1.2ltrl/2pts vegetable stock
450g/1lb carrots, peeled and sliced
225g/8oz parsnips, peeled, halved and sliced
350g/12oz small new potatoes, halved
2 leeks, cleaned and sliced
150g/5oz frozen peas
60ml/4tbsp cornflour
60ml4tbsp creme fraiche
30ml/2tbsp chopped fresh or 10ml/2tsp dried tarragon
salt and freshly ground black pepper
For the topping:
75g/3oz plain flour
40g/1½oz butter
10ml/½tbsp English mustard
40g/1½oz cheddar cheese, grated

1. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place the stock in a large pan and bring to the boil, add the carrots, parsnips and new potatoes, cover, return to the boil and simmer for 15mins or until they are tender. Stir in the leeks and peas, return the stock to the boil then remove from the heat.
2. Drain the stock and reserve. Place the vegetables in an ovenproof dish. Discard 300ml/1/2pt of the stock, return the rest to the pan. Mix the cornflour to a smooth paste with a little cold water and stir into the stock with the creme fraiche and tarragon.
3. Bring the mixture to the boil, stirring until you have a smooth creamy sauce. Simmer for 1 min. Pour the sauce over the vegetables and season well.
4. Place all the topping ingredients in a food processor with a good pinch of salt and ground black pepper; whizz together until they resemble fine breadcrumbs. (if you haven’t got a food processor then rub the butter into the flour, then stir in the mustard and cheese and rub together again until you have a crumbly mixture).
5. Scatter the mixture over the top of the vegetables then bake for 20 mins or until the top is golden brown. Serve as a vegetarian main course or vegetable side dish.

Lemony Carrot Dhal
Prep: 10mins Cook: 30-35mins Serves 4 Price per portion: 36p
Per serving: 312 calories, 8.1g fat, 0.8g saturates, 14.3g sugars, 0.97g salt
Contains a over a third of your RDA of iron and counts for 3 of your 5-A-DAY

30ml/2tbsp vegetable oil
1 onion, chopped
450g/1lb carrots, peeled and chopped
1 clove garlic, crushed
1 green chilli, deseeded and chopped
2.5cm/1in piece root ginger, peeled and chopped
225g/8oz split red lentils
15ml/1tbsp medium curry paste
zest and juice 2 lemons
1.15ltr/2pts vegetable stock
30ml/2tbsp chopped fresh coriander
salt and freshly ground black pepper
coriander to garnish
rice and/or naan bread to serve

1. Heat the oil in a large pan, add the onion and carrots and sauté for 3-4mins. Add the garlic, chilli, ginger and sauté for 1min.
2. Stir in the lentils, curry paste, lemon zest and juice and stock. Bring to the boil, then cover and simmer for 25-30mins or until the carrots are tender and the lentils have broken down. Remove from the heat, stir in the coriander and season to taste. Serve hot with rice and naan bread.

Honey and Thyme Roasted Carrots
When you’ve got the oven on for a roast, why not pop the carrots in to? Roasted they have a wonderfully sweet, dense flavour and smooth velvety texture. Kids will particularly love ‘em!

Prep: 5mins Cook: 20-25mins Serves: 4 Price per portion: 16p
Per serving: 76 calories, 3.1g fat, 0.4 saturates, 11.3g sugars, 0.07g salt

450g/1lb carrots, washed and trimmed
1 tbsp olive oil
1 tbsp runny honey
2 tbsp lemon juice
salt and freshly ground black pepper
a few fresh thyme leaves or pinch of dried

1. Preheat the oven to 200C/180C/400F/Gas 6. Cut the carrots into thick batons - try and make them similar sizes and then they will cook evenly. Place in a roasting tin, add the oil, honey and lemon juice and seasoning and toss well to mix.
2. Roast the carrots for 20-25mins, stirring halfway through this time, until the carrots are golden and tender. Scatter over the herbs and serve warm.

Editors Note
• Farmers’ Weekly 17 October 2008 1 Clock up green miles, not air miles http://www.ivillage.co.uk/food/news/ worldfood/articles/0,,179837_709995,00.html 2 Daily Telegraph, 25 April 2007. 3 Mintel, May 2001.
• If you would like to send a photographer to a local farm to take pictures of the strawing, or would like the visit a farm to see the strawing or interview a farmer do get in touch and we are happy to organise this.
• The straw is sometime re-baled for power station use but generally left to decompose on the land as it is a fantastic conditioner for the soil and provides many nutrients to the following crop.
• The process is largely unique to the UK with European farmers tending to cover their crop in soil.
• All carrots are harvested using this method, and some parsnips too.