Carrots

Sweet, crunchy carrots are pulled fresh for full flavor, great raw, roasted, or in soups. We grow ours without synthetic pesticides in Lineville, Alabama and pick at peak ripeness. They're an excellent source of beta-carotene and fiber. Sold fresh through local Alabama delivery, farm pickup, and our farmers-market stand.

• Grown in: Lineville, Alabama (no synthetic pesticides)
• Freshness: Harvested at peak and sold fresh
• Availability: Seasonal - local Alabama delivery & pickup
• Storage: Refrigerate and enjoy fresh
• Why it's good: Nutrient-dense and picked at peak freshness

• Storage: Tops cut off, roots in a bag or a box of damp sand in the crisper
• Shelf life: 3 to 4 weeks with the tops removed; under a week with them left on
• Washing: Scrub before use. Leave them unpeeled where you can - most of the flavour sits just under the skin.
• Using: Roasted whole or in big pieces so they caramelise instead of steaming. Raw, they are sweetest sliced on the bias.

Why cut the tops off?
The leaves keep drawing water out of the root after harvest, so a bunch left intact goes limp in days while trimmed roots hold for weeks. Keep the tops if you want them - they make a decent pesto - but store them separately.

What are the white streaks on old carrots?
Dehydration, not mould. It is called white blush, the surface drying out and scattering light. Harmless, and it disappears once they are cooked; a damp cloth in the bag slows it down.

Do carrots really get sweeter in cold weather?
Yes. Cold triggers the root to convert starch into sugar as antifreeze, which is why a carrot pulled after frost is noticeably sweeter than the same variety in summer.